Instructions: Blanch radishes in boiling water 30 seconds; drain, rinse with cold water, drain again and set aside.

Melt butter in a 6-quart saucepan, add turnips and cook slowly, turning often to wilt them slightly without browning. Add green onions and cook 2 to 3 minutes. Add broth, bring to simmer and cook until turnips are barely tender, 5 to 6 minutes. Add peas and cook 1 to 2 minutes. Stir in blanched radishes. Season with salt and pepper to taste. Stir in fresh herbs if desired.

This recipe yields 6 servings.

Comments: In spring these vegetables are tender and sweet. You dont have to peel the turnips if you dont want to; that will speed preparation and add a stronger turnip flavor. This tastes like a spring tonic like one you might pay a lot of money for at a spa restaurant. Stretch it the second day with potatoes or rice.

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