Active Time

　　30 min

　　Total Time

　　45 min

　　Only in summer, when baby vegetables are so wonderful and elegant looking, could a one-skillet side dish seem so fancy. A gentle simmer and just a little olive oil and butter enhance the vegetables' natural sweetness — no more effort is necessary.

　　

Ingredients

Makes 8 servings

　　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

　　8 sprigs fresh thyme

　　1 1/2 teaspoons salt

　　1/2 teaspoon black pepper

　　1/2 cup olive oil

　　1 1/2 cups water

　　2 tablespoons unsalted butter

　　Garnish: fresh thyme sprigs

　　

Step 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.

　　

Step 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.

　　Cooks' note:

　　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).