- 1 Tbs unsalted butter
- 6 spring onions or shallots, halved
- 6 or more small turnips, scrubbed and quartered
- 2 or 3 small kohlrabi, about golf ball size, peeled and quartered
- 1 thyme or lemon thyme sprig
- sea salt and freshly ground pepper
- 1 pound pod peas, shelled
- a few handfuls of baby spinach
- dollop crème fraiche
- 4 large basil leaves, slivered
- Melt the butter in a skillet and add the onions, turnips, kohlrabi, and thyme. Add water to cover halfway and a teaspoon or salt. Simmer while you shuck the peas.
- As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more. Stir in the crème fraiche and add the basil. Taste for salt and season with pepper. Serve this as a side dish or a course by itself. With a starch (puff pastry, ravioli, even buttered toast), it can be offered as a vegetarian main dish.
From: Local Flavors: Cooking and Eating from America’s Farmers’ Markets by Deborah Madison