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
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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