Potato-Vegetable Skillet

8 large iceberg lettuce leaves, divided
12 small new potatoes
12 pearl onions
1 pound baby carrots, scraped
2 parsley sprigs
1/2 cup boiling water
2 teaspoons sugar
1/2 teaspoon salt
Dash of pepper
1/4 cup butter or margarine
1 (10-ounce) package frozen green peas, thawed

Line a 10-inch skillet with 4 lettuce leaves. Set aside. Peel a 1/2-inch-wide strip around center of each potato. Layer potatoes and next 3 ingredients over lettuce leaves. Add water and sprinkle sugar, salt, and pepper. Dot with butter. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add peas and top with remaining lettuce leaves. Cover and simmer 10 minutes or until vegetables are tender. Remove top lettuce leaves and parsley sprigs. Serve immediately.

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