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William Meppem Photo by: William Meppem

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.

MyRecipes APRIL 2006

  • Yield: Makes 6 to 8 servings


  • 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


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.


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Braised Spring Vegetables recipe