Young Spring Vegetables in Creamy White Sauce

Steps

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1. 1
   Prepare all vegetables. Peel kohlrabi from the top where it is more tender and cut into matchsticks; do the same with the May turnips; peel carrots and cut into similar lengths; trim the woody bottom of asparagus and peel the lower third if needed. Keep all cuts consistent in shape and size so they cook evenly.
   ▶ ≈1:12
2. 2
   Bring a pot of salted water with a pinch of sugar to the boil. Add kohlrabi first—start with the white vegetables to keep the cooking water clear and prevent darker vegetables from absorbing colour. Blanch until just tender.
   ▶ ≈2:20
3. 3
   When kohlrabi is cooked to perfection, immediately plunge it into ice water to stop cooking. Do not leave it in cold water too long or it will become mushy. Drain and set aside.
   ▶ ≈4:48
4. 4
   In the same pot of water, blanch the May turnips, carrots, and asparagus in succession, chilling each immediately after it reaches perfect tenderness. The cooking liquid will develop rich vegetable flavour as you go—reserve all this broth for the sauce.
   ▶ ≈5:19
5. 5
   Make the béchamel. In a separate pot, melt butter over gentle heat, stir in flour, then whisk in the cold milk smoothly to avoid lumps.
   ▶ ≈7:37
6. 6
   Gradually pour the vegetable cooking liquid into the béchamel, stirring constantly until you reach your desired sauce consistency. Season with salt, black pepper, and nutmeg to taste.
   ▶ ≈10:00
7. 7
   Add all the blanched vegetables to the hot sauce and fold them in gently. Finish by sprinkling about one teaspoon of chopped lovage over the top for its characteristic aromatic flavour.
   ▶ ≈10:48
8. 8
   Serve while hot. This dish makes a wonderful light main course or an elegant side to accompany roasted or braised meat.
   ▶ ≈11:18