Name: Buttery Spring Vegetables
Total time: 50 min
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

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 cooking allowed excess heat to dissipate, so the vegetables didn't overcook while we made the sauce. Instead of plain melted butter, which has a tendency to slip off the vegetables and pool on the platter below, we made a version of the creamy, tangy French butter sauce beurre blanc by emulsifying chilled butter into a mixture of sautéed shallot, vinegar, salt, sugar, and water. The emulsified sauce clung to and coated each vegetable. A sprinkle of chives made this simple platter of vegetables worthy of a special occasion.

Before You Begin

To ensure that the turnips are tender, peel them thoroughly to remove not only the tough outer skin but also the fibrous layer of flesh just beneath. This recipe works best with thick asparagus spears that are between ½ and ¾ inch in diameter.

Instructions

Bring 1 cup water to boil in large saucepan over high heat. Place steamer basket over boiling water. Add turnips and asparagus to basket, cover saucepan, and reduce heat to medium. Cook until vegetables are slightly softened, about 2 minutes. Add snap peas, cover, and cook until snap peas are crisp-tender, about 2 minutes. Add radishes, cover, and cook for 1 minute. Lift basket out of saucepan and transfer vegetables to platter. Spread into even layer to allow steam to dissipate. Discard all but 3 tablespoons liquid from saucepan.

Return saucepan to medium heat. Add shallot, vinegar, salt, and sugar and cook until mixture is reduced to 1½ tablespoons (it will barely cover bottom of saucepan), about 2 minutes. Reduce heat to low. Add butter, 1 piece at a time, whisking vigorously after each addition, until butter is incorporated and sauce has consistency of heavy cream, 4 to 5 minutes. Remove saucepan from heat. Add vegetables and stir to coat. Dry platter and return vegetables to platter. Sprinkle with chives and serve.