Baby vegetables have become all the rage in America’s best gourmet food shops over the past decade. They are chic and slightly exotic, and they possess a wonderful natural sweetness. They add an instant touch of elegance to any presentation; and, for convenience, they also cook ­quickly.

Ingredients

• 12 baby turnips, peeled and cleaned (if only large turnips are available, peel and cut into 8 ­pieces)
• 1/2 pound green beans, ­washed
• 1/2 pound sugar snap peas, ­washed
• 12 baby carrots, peeled and ­washed
• 1/2 pound baby yellow squash (if only large squash is available, cut into 2­-­inch ­pieces)
• 1 tablespoon unsalted ­butter
• 1 tablespoon olive ­oil

Instructions

1. Bring a large pot of salted water to a boil over medium­-­high heat. Add the turnips and cook for 5 minutes. Add the beans, peas, carrots, and squash and cook for an additional 3 to 5 minutes, or until al dente. Drain well in a colander. (The recipe can be prepared up to this point in advance; once they’re cooked, place the vegetables in a bowl of ice­-­cold water and store in the fridge until ready to ­reheat.)

2. Return the vegetables to the pot. Add the butter and oil and sauté over medium heat until well warmed, 3 to 4 minutes. Transfer to a large platter and ­serve.

Other Vegetable & Side Dish Recipes

Carrot Flan
Checkerboard of Roasted Peppers
Chopped BBQ Vegetable Salad
Grilled Vegetables
Spring Vegetable Medley
Tomatoes Provencal
White Beans with Pancetta
Sauteed Spring Vegetables