Spring Vegetable Stew

Ingredients

• Salt and freshly milled pepper
• 12 baby carrots, or 2 carrots peeled and thinly sliced
• 1/2 cup snow peas
• 6 radishes, including 1/2 inch of the stems, halved
• 18 3-inch asparagus tips
• 6 scallions, including the stems, cut into 3-inch lengths
• 2 broccoli stems, thickly peeled and sliced diagonally
• 4 small turnips, or 2 rutabagas and 2 turnips, peeled and cut into sixths
• 4 tablespoons butter
• 4 thyme sprigs, preferably lemon thyme
• 1 tablespoon fresh lemon juice
• 10 sorrel leaves, sliced into ribbons, optional
• 1 tablespoon snipped chives
• 2 teaspoons finely chopped parsley
• 1 teaspoon chopped tarragon