Author Notes
To be perfectly honest, when I think about spring, this is what popped into my mind. (Well, this and flowering crabapple trees.) I used the spring vegetables I had on hand, but you can adapt this mélange to include pretty much any of your preferred young vegetables (baby artichoke hearts, ramps, baby fennel), cooking each until they're just tender. I'm sure it would also be lovely with some sautéed spring mushrooms thrown in. —fiveandspice
Test Kitchen Notes
WHO: Fiveandspice is a renegade nutritionist and butter-lover.
WHAT: A mountain of vegetables doused in butter and tarragon.
HOW: Boil a variety of spring vegetables (radishes, carrots, new potatoes, asparagus) until just tender. Toss with sautéed leeks, English peas, and a creamy sauce made from a reduction of lemon juice, tarragon, and butter.
WHY WE LOVE IT: If new potatoes were to host a cocktail party for their young vegetable friends, this is what it would look like. Playful, elegant, and beautiful (did we mention delicious?), it borrows the simplicity of a raw vegetable dipped in butter and salt to create an unforgettable springtime meal that lets the vegetables speak for themselves. —The Editors
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Ingredients
- For the vegetables:
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8
small fingerling or new potatoes, scrubbed and halved
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8
radishes, tops removed except for a 1/4 inch of stem, cleaned, and halved
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8
baby carrots (actual baby carrots, not those bagged ones that are pieces of big carrots), halved, or 1 larger carrot, cut into matchsticks
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1/2 bunch
asparagus, stems removed and cut into 1-inch pieces
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Olive oil
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1
young leek, white and light green portions only, cleaned well and cut into thin slices
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1/2 cup
English peas (fresh, if possible)
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Lemon-Tarragon Butter (recipe below)
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Sea salt and white pepper, to taste
-
Fresh tarragon, to garnish (optional)
- For the Lemon-Tarragon Butter:
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2 tablespoons
minced shallot
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1/4 cup
fresh lemon juice
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2 tablespoons
heavy cream
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4 tablespoons
cold butter, cut into 1-tablespoon pieces, divided
-
1 tablespoon
minced fresh tarragon
Directions
- For the vegetables:
-
Bring a large pot of salted water to a boil. Add the potatoes and lower heat to a low boil. After about 3 minutes, add the radishes and carrots. Cook for another 3 to 5 minutes, or until the vegetables are slightly tender. Add in the asparagus and cook for an additional 3 minutes. Drain the vegetables and run under cold water to stop them from cooking further. Spread them out onto a clean towel or baking sheet to hang out while you sauté the leek.
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In a large sautée pan, heat a splash of olive oil over medium heat. Add the sliced leek and cook until softened. Add the potatoes, radishes, carrots, asparagus, and peas to the pan.
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Stir in the Lemon-Tarragon Butter (recipe below), stirring to coat the vegetables well. Cook for about 1 to 2 minutes, until everything is just reheated. Season to taste with salt and white pepper and serve warm. Garnish with a bit more minced tarragon if desired.
- For the Lemon-Tarragon Butter:
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In a small saucepan, combine the shallot and lemon juice. Bring to a boil and cook for a couple of minutes, until the juice is approximately reduced by half.
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Stir in the cream and reduce to a simmer for 1 minute. Then, turn down the stove to the lowest possible heat. Stir in the butter, 1 tablespoon at a time, stirring constantly as it melts and adding each one as the one before it disappears. Take off the heat and stir in the tarragon. Use immediately with the spring vegetables or store in an airtight container in the refrigerator for up to 1 week.
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