A Summer Garden's Worth of Vegetables


  • 1 pound small new potatoes
  • 8 ounces small carrots, trimmed and cut on the bias into 3/4-inch lengths
  • 1 bunch of radishes, trimmed
  • 1 pound thin green beans, trimmed
  • 1 pound small white onions, with green tops if possible
  • 2 pounds fresh peas in the pod (to give about 2 cups shelled)
  • 3 tablespoons extra-virgin olive oil
  • 1 cup lightly packed fresh herbs including basil, chives, savory, anise, hyssop, tarragon
  • Fleur de sel (or sea salt) to taste
  • Description

    Jardiniere De Legumes D'ete

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