Name: Garland of Spring Vegetables
Yield: 8 Servings
Ingredients: 12 ounces carrots, peeled, cut on slight diagonal into 1/4 -inch-thick slices; 12 ounces turnips, peeled, cut into 1/2-inch cubes; 2 cups shelled fresh peas (from about 2 pounds in pods) or 2 cups frozen peas (10 ounces), thawed; 8 ounces sugar snap peas, strings removed; 1/4 cup reserved herb butter (from Roast Leg of Lamb with Tarragon-Mint Butter); 2 teaspoons chopped fresh tarragon; 2 teaspoons chopped fresh mint; Fleur de sel

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