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Spring Vegetable Jumble with Lemon-Tarragon Butter Recipe On Food52
Ingredients
  • 8 small fingerling or new potatoes, scrubbed and halved
  • 8 radishes, tops removed except for a ¼ inch of stem, cleaned, and halved
  • 8 baby carrots (actual baby carrots, not those bagged ones that are pieces of big carrots), halved, or 1 larger carrot, cut into matchsticks
  • ½ bunch asparagus, stems removed and cut into 1-inch pieces
  • Olive oil
  • 1 young leek, white and light green portions only, cleaned well and cut into thin slices
  • ½ cup English peas (fresh, if possible)
  • Lemon-Tarragon Butter (recipe below)
  • Sea salt and white pepper, to taste
  • Fresh tarragon, to garnish (optional)
Steps
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