from Local Flavors by Deborah Madison 

“Improvise with what you market offers, small onions or scallions, leeks or green garlic, bunched spinach or loose leaves.”

1 TBSP unsalted butter                                                

6 scallions or 8 garlic scapes, chopped                         

6 or more small turnips, scrubbed and quartered           

1 to 2 kohlrabi, peeled and chopped

1 fresh Thyme sprig                                                     

sea salt and fresh ground pepper

1 lb. pod peas, shelled                                                 

a few handfuls of baby spinach

Dollop of crème fraiche                                                

4 large basil leaves, chopped

Melt the butter in a skillet and add the scallions or scapes, turnips, kohlrabi, and thyme.  Add water to cover halfway and a teaspoon of salt.  Simmer while you shuck the peas.

As soon as the vegetables are tender, after 12 to 15 minutes, add the peas and spinach and cook until the spinach has wilted down, a few minutes more.  Stir in the crème fraiche and add the basil.  Taste for salt and season with pepper.  Serve as a side dish or a course by itself.  With a starch (puffed pastry, ravioli, or buttered toast), it can be offered as a vegetarian main dish.