TASTY VEGGIES

 

12 small new red potatoes

1 lb very small carrots
12 small white onions
6 large lettuce leaves
2 sprigs fresh parsley
1/2 cup boiling water
2 tsp Splenda granulated or equivalent of your favorite sweetener
1 tsp salt
Dash of freshly ground black pepper
1/4 cup butter
2 pkgs (10-oz each) frozen tiny peas
3 tbsp butter, melted

Scrub potatoes and remove a strip of peel from the centers.

Peel onions and carefully trim roots so onions hold together.

Peel or scrape carrots.

Line the bottom of a large heavy skillet with 3 or 4 of the lettuce leaves; be sure bottom is covered. Add the potatoes, onions, carrots, and parsley. Pour the boiling water overall and sprinkle the Splenda, salt, and pepper over the veggies. Cut the 1/4 cup of butter into pats and and dot over the top of the veggies; top mixture with the remaining lettuce leaves.

Cook in skillet over medium heat, tightly covered, for 15 minutes.

Heat ovenproof serving dish in a warm oven.

Separate the frozen peas so they are not accumulated in frozen blocks; sprinkle over the top of the skillet mixture. Cover skillet and cook an additional 10 to 15 minutes or until the vegetables are tender. Remove from the heat.

Uncover skillet and remove the steamed parsley and lettuce leaves using a fork; discard. Gently spoon the veggies into the heated serving dish; arrange and garnish with fresh lettuce, if desired. Drizzle melted butter overall.

Yield: 6 to 8 servings

Note: This should be a side dish to a lean protein item.

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