Celebrating Spring Vegetables

The arrival of spring vegetables is cause for celebration itself, but long-awaited peas, broccoli, and asparagus—among others—also happen to make your Easter or Passover meals even more celebratory. Check out a few of our favorite ways to cook spring's freshest offerings and incorporate them into your holiday meal. From asparagus and artichokes to peas and fava beans, spring brings a fresh crop of sweet, versatile vegetables that brighten any meal. Check out a few of our favorite ways to cook the season's freshest offerings. Glazed Carrots with Tarragon Celery Root, Celery Heart, and Celery Leaf Salad Quick-Braised Baby Artichokes

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Glazed Carrots with Tarragon

by Michael Ruhlman Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. These are a great accompaniment for just about anything. Serves 4

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1 lb. carrots, cut into 1/2-inch rounds (about 2-1/2 cups) 1-1/2 oz. (3 Tbs.) unsalted butter 1-1/2 tsp. granulated sugar Kosher salt 2 Tbs. finely chopped fresh tarragon More...

Celery Root, Celery Heart, and Celery Leaf Salad

by Diane Morgan This salad is for the celery lover, as it uses the root, heart, and leaves. It’s a study in contrasts and colors, with textural crunch from the sliced celery heart and matchstick-cut root playing against the delicate tender leaves. The soft green of celery is layered with the darker tones of plucked whole parsley leaves. Look in a specialty food store or gourmet grocer for Moscatel vinegar, which has a delicate, mildly acidic flavor that complements celery root. Sherry vinegar or white balsamic vinegar is an acceptable substitute. Serves 4 Serves 4 For the dressing 3 Tbs. extra-virgin olive oil 1-1/2 Tbs. Moscatel vinegar 1/2 tsp. kosher or fine sea salt 1/4 tsp. freshly ground pepper 1/3 cup golden raisins For the salad 1 medium celery root, about 12 oz., trimmed, peeled, and cut into matchsticks 3/4 cup thinly sliced celery heart (lightest green, innermost ribs only) 1/2 cup lightly packed celery leaves 1/4 cup lightly packed fresh flat-leaf parsley leaves More...

Quick-Braised Baby Artichokes

by Sara Jenkins This classic Roman dish includes two of the artichoke’s best friends: fresh herbs and lemon juice. Its simplicity requires the freshest artichokes you can find. Serves 4 16 baby artichokes, trimmed and halved or 12 large artichokes, trimmed to the heart and quartered 1/4 cup extra-virgin olive oil Kosher salt and freshly ground black pepper 4 medium cloves garlic, minced (1-1/2 Tbs.) 1 Tbs. fresh lemon juice 1/2 cup chopped fresh flat-leaf parsley 1/2 cup chopped fresh mint More...

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