Servings: 4 to 6
Hearty caramelized carrots and potatoes are the base for this delicious side dish, while peas, baby spinach, lemon, and tarragon add a bright, fresh twist. Serve with roast chicken or seared fish.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I made this for our Easter dinner and it was a hit with everyone. The flavors are bright and beautiful. Perfect for young spring produce.
Made with fresh vegetables from local farmers' market. Flavors were excellent. One recommendation is to use rich brown chicken stock. It benefits from the depth of flavor.
this was excellent - the only thing we changed was reduced the simmering time of the potatoes to about 5 minutes.
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?