Buttery Spring Vegetables

Name: Buttery Spring Vegetables
Yield: Serves 6
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

Side Dishes
Vegetables
Easter

By Andrea Geary ･ Appears in Cook's Illustrated May/June 2018, America's Test Kitchen TV

No disrespect to dessert, but perfectly cooked vegetables can dazzle, too.

SERVES 6

TIME 50 minutes

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