ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Braised Spring Vegetables

William Meppem
Yield Makes 6 to 8 servings
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.

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

How to Make It

  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.