Servings: 6 to 8
Tender spinach, snap peas, baby turnips, and radishes get tossed with a light butter sauce in this simple but beautiful side dish. I like to leave 1/4 inch or so of the green stem attached when using really fresh spring radishes. They are prettier this way, and the bit of stem contributes a nice earthy flavor. If you can get a mix of colors, all the better.
Make Ahead Tips
You can blanch the snap peas 8 to 12 hours ahead; cover and refrigerate.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
This is the first time I have ever given a Fine Cooking recipe such a low rating. This recipe lacked flavour. In fact, I was dubious as I read through the recipe so I made it ahead of my company arriving and was so disappointed that I served roasted carrots and parsnips instead. .
Served as a light vegetarian main course. Sub olive oil and home made veggie stock. Topped with a spicy cracked pepper. Served with fresh baked bread. Excellent and fast!
Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…View all Moveable Feast recipes and video extras
© 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?