Garland of Spring Vegetables
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 servings
- 2 teaspoons chopped fresh tarragon
- Carbohydrate 14 g(5%)
- Cholesterol 67 mg(22%)
- Fat 15 g(23%)
- Fiber 4 g(17%)
- Protein 22 g(44%)
- Saturated Fat 6 g(31%)
- Sodium 578 mg(24%)
- Calories 276
Preparation 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.
Preparation 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.
