Spring vegetable medley
All the freshness of spring in one recipe. This dish may be made with or without the inclusion of bacon. As for the veggies, go for fresh, young vegetables if at all possible. The one exception is peas. If you cannot find fresh peas, use high-quality frozen peas instead.
3 young carrots
3 young turnips
3/4 cup shelled green peas
2 onions (spring onions if possible)
1/2 cup lardons/bacon cubes (optional)
1 tbsp. olive oil
1/2 cup water
pinch of thyme, fresh or dried
1/4 tsp. salt
freshly ground black pepper
Peel the carrots and slice into rounds. Peel the turnips, cut into quarters and then cut each quarter in half to make little wedges. Shell the peas. Peel and chop the onions.
If using bacon, remove any rind and chop it into cubes or strips about 1/4 inch (2/3 cm) wide.
Heat the olive oil to sizzling in a heavy-bottomed pot. Add the onions and sauté until wilted, about one minute. Add the carrots and turnips. If using bacon, add it now. Stir.
Sauté over medium-high heat until the vegetables are just beginning to brown, about five minutes. Add the water, thyme and seasonings. Turn down the heat to medium-low and allow to simmer until the veggies are just tender, about five minutes more.
If cooking ahead of time, you may stop at this point and resume later.
Shortly before serving the veggies, bring them to a simmer and add the peas. Cook until the peas are just tender, about three minutes. Test for seasonings and serve. Serves 2.