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Garland of Spring Vegetables

Garland of Spring Vegetables Recipe

  • 12 ounces carrots, peeled, cut on slight diagonal into 1/4 -inch-thick slices
  • 12 ounces turnips, peeled, cut into 1/2-inch cubes
  • 2 cups shelled fresh peas (from about 2 pounds in pods) or 2 cups frozen peas (10 ounces), thawed
  • 8 ounces sugar snap peas, strings removed
  • 1/4 cup reserved herb butter (from
  • )
  • 2 teaspoons chopped fresh tarragon
  • 2 teaspoons chopped fresh mint
  • Fleur de sel*
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