Ingredients
1
lb fingerling or other new potatoes, halved lengthwise
1
1/2 lb baby carrots with greens, peeled if desired and greens trimmed to 1/2 inch
1
1/2 lb baby turnips (about 1 inch) with greens, greens trimmed to 1/2 inch
1/2
head new garlic or 3 large regular garlic cloves, thinly sliced
Garnish: fresh thyme sprigs
Directions
1.
Combine all ingredients except water and butter in a deep 12-inch heavy skillet or wide 3- to 6-quart heavy pot and toss to coat with oil. Add water to skillet and bring to a boil. Cover skillet tightly and simmer vigorously over moderate heat, shaking skillet occasionally, until vegetables are tender, about 10 minutes.
2.
Transfer vegetables with a slotted spoon to a platter, discarding thyme sprigs, then boil cooking liquid 1 minute to emulsify oil. Remove from heat and add butter, swirling skillet until butter is incorporated. Pour sauce over vegetables.
4.
All ingredients except butter can be combined in skillet 1 hour ahead and kept, covered, at room temperature (make sure cut sides of potatoes are submerged in water).
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