Mint-flavored vegetablesLooking for something to do with...

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May 27, 1998|By Elizabeth Large

Mint-flavored vegetables

Looking for something to do with fresh mint besides putting it in iced tea? Use it to dress up a couple of common vegetables.

Minted Carrots and Zucchini

Serves 2

1 tablespoon butter

2 carrots, peeled and sliced thin

2 small zucchini, sliced

1 tablespoon finely chopped mint leaves or more to taste

In a small saucepan, melt the butter and cook the carrots, covered, in a little water over low heat until they begin to soften. Add the zucchini and cook, covered, until just tender. Sprinkle with fresh mint just before serving. (I chop mint with kitchen scissors in a teacup.) If you like Greek pastries, you're going to love the new creation dreamed up by John Avgerinos, owner of the Greek Village Bakery (4711 Eastern Ave.). It's a hybrid of baklava and kataifi, combining the best features of both: flaky phyllo pastry and a sort of Greek shredded wheat oozing sweet syrup and chopped walnuts.

Tidbits welcomes food news and notes. Send to Tidbits, Attn.: Elizabeth Large, The Sun, 501 N. Calvert St., Baltimore, Md. 21278; fax to 410-783-2519; or e-mail to elizabeth.largaltsun.com

Pub Date: 5/27/98

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