Minted Springtime Potatoes, Peas, and Carrots

Step 1: Vegetables ... Add the potatoes and carrots to a large saute pan along with the vegetable broth (water can be used if you don't have broth), and bring to a light boil. Cover and cook 7-10 minutes. Half way through cooking, add the leeks, uncover; and, continue cooking until all the vegetables are tender. Now, if using frozen peas, thaw ... then, add the last minute to heat up. If using fresh baby peas, add the last 3-4 minutes.

Step 2: Note: Leeks can be very dirty/sandy ... so, make sure to clean them well. The easiest well is to slice them, and add to a bowl of water; stir them around to let any sand fall to the bottom. Them scoop them out and set on a plate lined with a paper towel to dry.

Step 3: Mint Sauce ... Add the butter, olive oil, lemon juice, mint, parsley, and a pinch of both salt and pepper to a small food processor; and pulse until combined and the consistency of a pesto. Taste, and re-season if necessary.

Step 4: Finish and Serve ... Drain the vegetables if any liquid remains, and return the vegetables to the pan. Add the mint sauce and toss lightly until combined; and heated through. Garnish with the lemon zest; and, transfer to a serving platter. ENJOY!