Braised Spring Vegetables

Name: 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

11 ingredients

2 steps

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

Directions

1

Heat olive oil and butter in a large pan over medium heat until butter melts. Add carrots and turnips, and saute, stirring occasionally, about 8 minutes or until golden brown.
2

Add radishes, asparagus, and tarragon, and saute 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.