Ingredients

• 1 lb fingerling or other new potatoes, halved lengthwise
• 1 1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch
• 1 1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch
• 1/2 head new garlic or 3 large regular garlic cloves, thinly sliced
• 8 sprigs fresh thyme
• 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 cup olive oil
• 1 1/2 cups water
• 2 tablespoons unsalted butter
• Garnish: fresh thyme sprigs

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Instructions

1. Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
2. Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.