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Photo by: Joseph De Leo
Cooking the vegetables separately, then combining them, makes it possible to have everything ready in advance. Radishes and broccoli stems may be surprising, but they really give this dish an exceedingly fresh spring look.
While popovers or fresh herb noodles are good accompaniments, I sometimes add some potato gnocchi or cheese tortellini at the end for a soft, surprising mouthful.
Bring 3 quarts water to a boil and add 1 tablespoon salt. One type at a time, blanch the vegetables until barely tender, then remove to a bowl of cold water to stop the cooking. When all are blanched, reserve 1 cup of the cooking water. Drain the vegetables. (This can be done ahead of time.)
In a wide skillet, melt the butter with the thyme sprigs and reserved liquid. Add the vegetables and simmer until they’re warmed through. Add the lemon juice and season with salt and pepper. Add the sorrel and herbs and cook for 1 minute more. Serve at once.
Nutritional information includes 1/8 teaspoon of added salt per serving.
Nutrients per serving (% daily value)