Ingredients:
2 slender leeks, including part of the green
6 carrots
1 bunch parsnips, with their greens
1 bunch radishes
sea salt and freshly ground pepper
2 tablespoons unsalted butter
2 tablespoons finely chopped fresh parsley
1 tablespoon finely chopped fresh tarragon
1 tablespoon fresh Meyer lemon juice

Directions:

  1. Slice the leeks crosswise about ¼-inch wide then rinse them in a bowl and drain. Cut all but ½ inch of the carrot greens off, and slice them lengthwise. Leave ½ inch of the parsnip greens attached; leave smaller ones whole ands cut larger ones in half lengthwise. Half the radishes lengthwise then soak them briefly in a bowl of water, especially the stems.
  2. Bring 6 cups of water to a boil and add ½ teaspoon salt. Blanch the carrots, parsnips, and radishes for 7 minutes, then scoop out and set aside.
  3. Melt the butter in a 8 or 10-inch sauté pan. Add the leeks and cook over medium heat for about 2 minutes, stirring frequently. Add ½ cup of the vegetable cooking water, the blanched vegetables, half the herbs and ½ teaspoon salt. Simmer until the vegetables are fully tender, 10-15 minutes, adding more water in increments so the pan won’t dry out; there should be a little sauce.
  4. Add the remaining butter and lemon juice. Raise the heat and swirl the pan back and forth until the butter has melted into the juice. Remove from the heat, add the rest of the herbs, season with pepper and serve.

Serves 4