Buttery Spring Vegetables

Name: Buttery Spring Vegetables
Yield: Serves 6
Ingredients: 1 pound, turnips, peeled and cut into ½-inch by ½-inch by 2-inch batons; 1 pound, asparagus, trimmed and cut on bias into 2-inch lengths; 8 ounces, sugar snap peas, strings removed, trimmed; 4 large, radishes, halved and sliced thin; 1 tablespoon, minced shallot; 1 1/2 teaspoons, white wine vinegar; 3/4 teaspoon, salt; 1/4 teaspoon, sugar; 6 tablespoons, unsalted butter, cut into 6 pieces and chilled; 1 tablespoon, minced fresh chives

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Appears in Cook's Illustrated May/June 2018, America's Test Kitchen TV

Side Dishes

Vegetables

SEASON 19

SERVES6

TIME50 minutes

has video

WHY THIS RECIPE WORKS

To prevent our medley of spring vegetables from becoming waterlogged, we cooked them in a steamer basket, staggering their additions so that each ended up perfectly crisp-tender. Spreading the vegetables on a platter immediately after cooki...

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