Spring Vegetable Stew

• 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

1. Bring 3 quarts water to a boil and add 1 tablespoon salt.
2. One type at a time, blanch the vegetables until barely tender, then remove to a bowl of cold water to stop the cooking.
3. When all are blanched, reserve 1 cup of the cooking water.
4. Drain the vegetables.
5. (This can be done ahead of time.)
6. In a wide skillet, melt the butter with the thyme sprigs and reserved liquid.
7. Add the vegetables and simmer until theyre warmed through.
8. Add the lemon juice and season with salt and pepper.
9. Add the sorrel and herbs and cook for 1 minute more.
10. Serve at once.

salt, baby carrots, snow peas, radishes, scallions, broccoli stems, butter, thyme, lemon juice, sorrel, chives, parsley, tarragon

Taken from www.cookstr.com/recipes/spring-vegetable-stew (may not work)