2 tbsp. butter
1 bunch new carrots, peeled, cut into 1 inch pieces
3 baby turnips, cut into 1 inch wedges
7 oz. (200 grams) green beans, tips and strings removed
8 oz. (250 grams= about a cup) fresh peas (or substitute snow or snap peas)
1 small head of lettuce
3 sprigs chervil or parsley, coarsely chopped (tarragon is also nice)
salt and pepper
8 oz. new potatoes, washed well, cut into ½ inch pieces
1 tbsp. sour cream

Melt butter over low heat. Add the carrots, turnips, potatoes and stir in 5 tbsp. water and salt and pepper to taste. Cover the pot and simmer for about 10 minutes. Check the vegetables, they will cook quickly because of being young and very fresh. If they need about 5 minutes more cooking let them cook for 2- 3 more minutes.

Then add the green beans, snow/snap peas, and a bit of the lettuce. Cook for another few minutes until all vegetables are tender. Drain if water has not evaporated. Toss with sour cream and chopped herbs. Check seasoning and adjust with salt and pepper.