Potato-Vegetable Skillet - cooking recipe

Ingredients

8 large iceberg lettuce leaves, divided
12 small new potatoes
12 pearl onions
1 lb. baby carrots, scraped
2 parsley sprigs
1/2 c. boiling water
2 tsp. sugar
1/2 tsp. salt
dash of pepper
1/4 c. butter or margarine
1 (10 oz.) pkg. frozen green peas, thawed

Preparation

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 with sugar, salt and pepper.
Dot with butter.