The rainy weather almost persuaded me to make a soup today, but I had all these lovely fresh baby vegetables and it seemed a shame to drown their prettiness. So I kept it amazing simple: melted some Kerrygold Irish butter in a sauce pan and added small cut potatoes and a green garlic cut into slices. Cooked covered until the potatoes started to get tender. Added the rest of the vegetables (baby radish, fresh English peas, baby carrots, precooked Brussel Sprouts, alba mushrooms) and another sliced green garlic and finished with a little champagne for sweetness. A pinch of sea salt and I was done.
I just love the mild flavor of green garlic. See the previous post for other green garlic ideas.
Happy Easter!
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