Mixed Spring Vegetables

• 3/4 pound (about 30) baby carrots, trimmed and peeled
• 3/4 pound (about 24) baby turnips, trimmed, or 1 pound turnips, peeled and cut into 1-inch pieces
• 3/4 pound haricots verts (thin green beans), trimmed
• 3/4 pound (about 30) baby pattypan squash,* trimmed
• 1/2 stick (1/4 cup) unsalted butter
• 2 tablespoons minced fresh chives, or to taste

1. In a steamer set over boiling water steam the carrots and the turnips, covered, for 5 to 7 minutes, or until they are just tender,and transfer them to a large bowl.
2. In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until they are just tender, and transfer them to the bowl.
3. In the steamer steam the squash, covered, for 3 minutes, or until they are just tender, and transfer them to the bowl.
4. In a large skillet melt the butter over moderate heat, add the vegetables, the chives, and salt and pepper to taste, and cook the vegetables, stirring, until they are combined well and heated through.

baby carrots, baby turnips, verts, butter, fresh chives

Taken from www.epicurious.com/recipes/food/views/mixed-spring-vegetables-10398 (may not work)