Root Vegetable

Cooking peas only briefly—in a little bit of butter—lets them retain their flavor, color, and texture.

Leeks should be cleaned thoroughly. After slicing, place the pieces in a large bowl of cold water. Let stand about 10 minutes, then remove them with a slotted spoon.

To peel cipollini onions, immerse in boiling water for a few minutes, then remove with a slotted spoon. Allow to cool slightly; slip off the skins.

Don’t worry if your pan seems overcrowded with the chard; it will quickly wilt and lose most of its volume as it cooks. Cooking the stems a bit longer than the leaves will ensure they become perfectly tender. If you prefer, seed the jalapeño pepper before using.

We used frozen pearl onions, but you could use fresh instead. To peel, place them in boiling water for 1 minute, and then let them cool slightly before slipping off their papery skins.

Brussels sprouts are members of the cabbage family. They are in season from late August through March.

We used small potatoes for this recipe. If your potatoes are larger, adjust the cooking time.