Braised Spring Vegetables

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. 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. 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.