Braised Spring Vegetables

Make this flavorful, colorful side dish with almost any spring vegetable, including radishes, peas, spinach, or asparagus. When trimming vegetables, leave about 1/2 inch of green stems attached. Prep: 20 minutes, Cook: 13 minutes.

Yield: Makes 6 to 8 servings

Ingredients

• 1  tablespoon  olive oil
• 1  tablespoon  unsalted butter
• 1  bunch small carrots (1/2 pound), peeled and trimmed
• 1  bunch small turnips (1/2 pound), peeled and trimmed
• 1  bunch radishes (1/2 pound), trimmed
• 1  bunch asparagus (1 pound), bottom 2 inches trimmed
• 1  tablespoon  chopped fresh tarragon
• Juice of 1 medium orange (3 tablespoons)
• 1/2  cup  cold water
• 1/2  teaspoon  sea salt
• 1/4  teaspoon  freshly ground pepper

Preparation

1. Heat olive oil and butter in a large pan over medium heat until butter melts. Add carrots and turnips, and sauté, stirring occasionally, about 8 minutes or until golden brown.

2. Add radishes, asparagus, and tarragon, and sauté 1 to 2 minutes, stirring occasionally. Stir in remaining ingredients. Cover, reduce heat to low, and simmer 2 to 3 minutes or until liquid is thickened slightly and vegetables are tender. Serve immediately.