Ingredients

• 8 baby carrots
• 6 radishes, halved
• 1 cup/about 175 g shelled peas
• 4 ounces/110 g snow peas
• 4 ounces/110 asparagus
• 4 ounces/110 yellow beans
• 4 ounces/110 baby turnips
• 2 tablespoons butter
• Kosher salt and freshly ground black pepper
• A few handfuls of chopped fresh herbs (chives, tarragon, parsley, chervil...)

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Instructions

1. Bring a large pot of water to the boil. Blanch all the vegetables separately, in order of color (like laundry). Refresh each in iced water. Drain.
2. In a large skillet, melt the butter. Toss the vegetables together just to warm them through. Season them with salt and pepper and toss with the herbs. Serve.