Spring Vegetables - cooking recipe

Ingredients

12 small red new potatoes
1 lb. very small carrots
12 small white onions
6 large lettuce leaves (recommend romaine)
2 sprigs parsley
1/2 c. boiling water
2 tsp. sugar
1 tsp. salt
dash of pepper
1/4 c. margarine
2 (10 oz.) pkg. frozen tiny peas
3 to 4 Tbsp. margarine

Preparation

Peel a strip of skin 1/2 inch wide around the center of potatoes.
Peel and trim onions and carrots.
(Vegetables can be prepared a day in advance and stored in separate containers covered with water and placed in refrigerator.) When ready to cook, line bottom of a heavy skillet with 3 or 4 lettuce leaves, making sure bottom is covered.
Add potatoes, onions, carrots and parsley. Pour on boiling water and sprinkle with sugar, salt and pepper.
Dot with 1/4 cup margarine and top with remaining leaves. Cook over medium heat, tightly covered, for 15 minutes.
Heat a serving dish in a warm oven.
Separate peas so they are not in a frozen block.
Uncover skillet and sprinkle peas on top.
Cover and cook 10 to 15 minutes longer or until all vegetables are tender.
Remove from heat.
Carefully remove parsley and lettuce leaves and discard.
Spoon vegetables into the warm serving dish. Garnish with fresh lettuce leaves (recommend Boston or red leaf for color).
Pour
3 or 4 tablespoons of melted margarine over the vegetables.
Makes 6 servings.