You can made this ahead. Steam all
vegetables as described except for the pattypan squash. Plunge immediately into
cold water. Drain and refrigerate until serving time.
At serving time have ready a big pan of boiling water. Quickly blanch pattypan
squash until tender. Remove and drain.
Bring pan of water back to a full boil Add the rest of the vegetables. As soon
as it comes back to a boil remove vegetables and drain.
Proceed with recipe as instructed.
Mixed Spring Vegetables
3/4 lb. (about 30) baby carrots, trimmed and peeled
3/4 lb. (about 24) baby turnips, trimmed, or 1 pound turnips, peeled and cut
into 1-inch pieces
3/4 lbs. haricots verts (thin green beans), trimmed
3/4 lb. (about 30) baby pattypan squash, trimmed
1/2 stick (1/4 cup) unsalted butter
2 T. minced fresh chives, or to taste
In a steamer set over boiling water steam the carrots and the turnips, covered,
for 5 to 7 minutes, or until they are just tender, and transfer them to a large
In the steamer steam the haricots verts, covered, for 3 to 4 minutes, or until
they are just tender, and transfer them to the bowl.
In the steamer steam the squash, covered, for 3 minutes, or until they are just
tender, and transfer them to the bowl.
In a large skillet melt the butter over moderate heat, add the vegetables, the
chives, and salt and pepper to taste, and cook the vegetables, stirring, until
they are combined well and heated through.