Best Garland Of Spring Vegetables Recipes

Green Green Spring Vegetables image

Provided by Ina Garten

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1/4 pound French string beans (haricots verts), ends removed
Kosher salt
1/4 pound sugar snap peas, ends and strings removed
1/4 pound asparagus, ends removed
1/2 pound broccolini, ends removed
2 tablespoons unsalted butter
1 tablespoon good olive oil
3 large shallots, sliced
1/2 teaspoon freshly ground black pepper

Steps:

Blanch the string beans in a large pot of boiling salted water for 1 minute only. Lift the beans from the water with a slotted spoon or sieve and immerse them in a bowl of ice water. Add the snap peas to the same boiling water and cook for 1 minute, until al dente, adding them to the ice water and the beans. Cut the asparagus into 2-inch lengths diagonally and cook in the boiling water for 2 minutes, and add to the ice water. Cut the broccolini in half, boil for 1 minute, and add to the ice water. When all the vegetables in the water are cold, drain well.
When ready to serve, heat the butter and oil in a very large saute pan or large pot. Saute the shallots over medium heat for 5 minutes, tossing occasionally, until lightly browned. Add the drained vegetables to the shallots with 1/2 teaspoon salt and the pepper and toss. Cook just until the vegetables are heated through. Serve hot.

Garland of Spring Vegetables image

Provided by Betty Rosbottom

Yield Makes 8 servings

Number Of Ingredients 8

12 ounces carrots, peeled, cut on slight diagonal into 1/4 -inch-thick slices
12 ounces turnips, peeled, cut into 1/2-inch cubes
2 cups shelled fresh peas (from about 2 pounds in pods) or 2 cups frozen peas (10 ounces), thawed
8 ounces sugar snap peas, strings removed
1/4 cup reserved herb butter (from Roast Leg of Lamb with Tarragon-Mint Butter )
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh mint
Fleur de sel*

Steps:

Cook carrots and turnips in pot of boiling salted water 2 minutes. Add fresh shelled peas, if using, and sugar snap peas; cook until all vegetables are just tender, 1 to 2 minutes longer.
Drain vegetables; return to same pot. Add thawed frozen peas, if using. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
Add herb butter, tarragon, and mint to vegetables. Toss over low heat to melt butter and heat through. Season to taste with fleur de sel and pepper. Spoon around lamb or mound in bowl.
A type of sea salt; available at some supermarkets and at specialty foods stores.