Easter – Garland of spring vegetables

Easter – Garland of spring vegetables

 Inspirational receipe:

Bon Appetite

Easter - Garland of spring vegetables
Prep time
Cook time
Total time
These veggies are super simple, healthy, and absolutely delicious
Recipe type: Side
Serves: 6
  • 1 pound carrots, peeled, cut on slight diagonal into 1-inch-thick slices
  • 1 pound turnips, peeled, cut into ½-inch cubes
  • 2 cups frozen peas, thawed
  • ¾ pound sugar snap peas, strings removed
  • ¼ cup reserved herb butter (from Roast Leg of Lamb with Tarragon-Mint Butter)
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons chopped fresh mint
  • Fleur de sel
  1. Cook carrots and turnips in pot of boiling salted water 2 minutes. Add sugar snap peas; cook until all vegetables are just tender, 1 to 2 minutes longer.
  2. Drain vegetables; return to same pot. Add thawed frozen peas.
  3. 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.


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