Serves 6 - 8
1 Tbl olive oil
1 Tbl unsalted butter
1 bunch small carrots (peeled and trimmed)
1 bunch small turnips (peeled and trimmed)
1 bunch of radishes (trimmed)
1 bunch asparagus (1 pound), bottom 2 inches trimmed
1 Tbl chopped fresh tarragon
Juice of a medium orange
1/2 cup cold water
1/2 tsp sea salt
1/4 tsp fresh ground pepper
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.
*Also try peas and spinach
Recipe courtesy of Cottage Living Magazine