The other night I was watching PBS and stumbled on this delicious recipe adapted from Cook’s Illustrated. The show was P. Allen Smith’s Garden to Table show. And, in his region, he was pulling these veggies straight from the garden! We’re not quite there yet, but will be soon. Keep this recipe handy for when the time is right.
Spring Vegetables in a Butter Sauce
Author: Cook’s Illustrated
- 1 pound turnips, peeled and cut into ½ inch by ½ inch by 2 inch batons
- 1 pound asparagus, trimmed and cut on bias into 2 inch lengths
- 8 ounce sugar snap peas, strings removed, trimmed
- 4 large radishes halved and sliced thin
- 1 Tablespoon minced shallots
- 1½ teaspoons white wine vinegar
- ¾ teaspoon salt
- ¼ teaspoon sugar
- 6 Tablespoon unsalted butter, cut into 6 pieces and chilled
- 1 Tablespoon minced fresh chives
- Bring 1 cup water to boil in large saucepan over high heat. Place steamer basket over boiling water. Add turnips and asparagus to basket, cover saucepan, and reduce heat to medium. Cook until vegetables are slightly softened, about 2 minutes. Add snap peas, cover, and cook until snap peas are crisp and tender, about 2 minutes. Add radishes, cover, and cook for 1 minutes. Lift basket out of saucepan and transfer vegetables to platter. Spread into even layer to allow steam to dissipate. Discard all but 3 Tablespoons liquid from saucepan.
- Return saucepan to medium heat. Add shallot, vinegar, salt, and sugar and cook until mixture is reduced to 1½ Tablespoons, about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking vigorously after each addition until butter is incorporated and sauce has consistency of heavy cream, 4 to 5 minutes. Remove saucepan from heat. Add vegetables and stir to coat. Serve with chives.
The cover image is from My Saratoga Kitchen Table.