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Butter Braised Spring Vegetables

Butter Braised Spring Vegetables

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings


  • 8 tablespoons butter
  • 2 leeks, white portion only, sliced 1/4-inch wide and 3-inches long
  • 6 rainbow carrots, peeled and shaved into 3-inch long portions
  • 3 rainbow radishes, thinly sliced into rounds on a mandolin
  • 1/4 cup chicken stock
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground white pepper
  • 1 cup snow peas, blanched and julienned
  • 3/4 cup blanched and peeled fava beans
  • 2 teaspoons each chopped tarragon, basil, chives, parsley


  • In a large, high-sided saute pan over medium-low heat melt the butter. Add the leeks and cook until wilted , about 3 minutes. Add the carrots, radishes and chicken stock and season with salt and pepper. Increase the heat to medium and simmer the vegetables until most of the liquid has evaporated, about 2 minutes longer. Add the snow peas, fava beans, and herbs and cook until just warmed through, about another minute. 

    Toss all the vegetables to coat and serve immediately.

Recipe Details