How to Make Buttery Braised Spring Vegetables



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33 Comments

  1. I made these today, but substituted Brussel sprouts for the snap peas. They're difficult to find in the store, and I prefer them raw anyway. I also substituted a lemon butter sauce for this one and sprinkled parsley, minced preserved lemon peel and Aleppo pepper on top. Very tasty!

  2. Just my opinion, but vegs require more cooking time, particularly the turnip. Mine were hard as a rock using your recommended cooking time. Otherwise, the dish was pretty good, but not enough salt, if you use unsalted butter.

    I think these vegs would be GREAT roasted, btw, finished with a squeeze of lemon.

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