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Minted Spring Vegetables recipe

Minted Spring Vegetables.

This refreshing mixture of spring vegetablesseasoned with fresh mint, lemon juice and grated peel goes wellwith lamb, poultry, ham and pork.

Recipe: Minted Spring Vegetables

2 pounds sweet potatoes, peeled and cutinto 2 1/2-inch julienne strips1 bunch baby carrots, peeled, and stemstrimmed to 3/4 inch1 pint pearl onions, peeled1 pound fresh asparagus, cut 2 1/2-inchpieces1 tablespoon butter or margarine3 tablespoons mint leaves, cut into juliennestrips1 tablespoon grated lemon peel2 tablespoons lemon juice

  • Combine sweet potatoes, carrots, and onionsin steamer placed in 2 1/2-quart saucepan with 1-inch saltedwater. Steam over medium heat, covered, for 10 minutes.
  • Add asparagus, and steam 5 minutes longer,until vegetables are tender. Remove vegetables from pan, andpour off water.
  • Combine butter, mint, lemon peel, andjuice in saucepan; add to vegetables. Heat, tossing to blendflavors.

    Makes 6 servings.

    Variation: Serve with grilled lamb chopswith additional seasoning of 2 tablespoons each of rosemary,dijon mustard, and orange juice.

    Recipe and photograph provided courtesyof North Carolina Sweetpotato Commission.

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