Minted Spring VegetablesRecipe by Dragon
These vegetables were the perfect accompaniment for my Crown Rack of Lamb and Golden Saffron rice. I steamed the vegetables to retain their brilliant colour and texture.
Serves: 6
Ingredients:
3 cups baby carrots
1 10-ounce peas, frozen
1 pound fresh asparagus, trimmed, cut crosswise into thirds
3 tablespoons butter, melted
3 tablespoons fresh mint, chopped
salt & pepper
Directions:
1. Place the carrots in vegetable steamer and steam until carrots are almost tender, about 10 minutes.
2. Add asparagus and steam until crisp-tender, about 5 minutes more.
3. Turn off the heat and add the peas. The peas will warm up quickly from the residual heat.
4. Add the butter and mint to the vegetables. Stir gently until the vegetables are coated with butter and mint. Season the vegetables with salt and pepper.
Ingredients:
3 cups baby carrots
1 10-ounce peas, frozen
1 pound fresh asparagus, trimmed, cut crosswise into thirds
3 tablespoons butter, melted
3 tablespoons fresh mint, chopped
salt & pepper
Directions:
1. Place the carrots in vegetable steamer and steam until carrots are almost tender, about 10 minutes.2. Add asparagus and steam until crisp-tender, about 5 minutes more.
3. Turn off the heat and add the peas. The peas will warm up quickly from the residual heat.
4. Add the butter and mint to the vegetables. Stir gently until the vegetables are coated with butter and mint. Season the vegetables with salt and pepper.Back to Seven Deadly Sins Dinner
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