Ragoût of Summer Vegetables with Vanilla Beurre Blanc from French Countryside Cooking by Daniel Galm

Ingredients

• sea salt
• freshly ground black pepper
• leaves from 1 thyme sprig
• 500 ml/17 fl oz/2 cups Vegetable Stock
• 100 g/3½ oz baby turnips, peeled and quartered
• 100 g/3½ oz baby leeks, trimmed and each cut into 3 pieces
• 1 baby cauliflower, cut into florets
• 1 bunch of asparagus tips
• 200 g/7 oz peas, podded
• 100 g/3½ oz podded broad (fava) beans, grey outer casing removed
• 100 g/3½ oz baby carrots, scrubbed
• 100 g/3½ oz green beans, halved
• 1 vanilla pod, split in half lengthways and seeds scraped out (you can keep the pod for vanilla sugar)
• 200 g/7 oz unsalted butter, softened, cut into cubes
• 1 shallot, finely chopped
• finely grated zest and juice of ½ lime