Contributed by Lisa/Urban Harvest (adapted from Deborah Madison's "Local Flavors")

Ingredients

1 lb nugget potatoes, scrubbed & halved
1 bunch salad turnips, scrubbed & halved (or quartered)
3-4 carrots, scrubbed, sliced lengthwise & chunked
2-3 garlic curls AND/OR green onions, chopped
1-2 Tbsp butter (unsalted works best)
1 Tbsp tamari
1/4 cup chopped dill
1/2 cup peas OR slivers of fresh, young cabbage
salt & pepper to taste
1 Tbsp fresh lemon juice

Instructions

Bring 6 cups of water to a boil and add 1 tsp salt. Blanch the carrots, turnips, and potatoes for 7 min, then scoop out and set aside.

Melt half the butter in a saute pan. Saute garlic curls AND/OR green onions 2 min (or until starting to soften). Add 1/2 cup of the blanching water, the tamari, the vegetables, 2 Tbsp dill, and a pinch of salt. Simmer until vegetables are fully tender, adding water in small increments so the pan doesn't dry out.

Add peas (or cabbage), the remaining butter, and lemon juice. Raise heat and swirl pan to melt the butter Remove from heat, add the rest of the dill, season with pepper, and serve.

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