Spring Vegetable Stew

Name: Spring Vegetable Stew
Ingredients: Salt and freshly milled pepper; 12 baby carrots, or 2 carrots peeled and thinly sliced; ½ cup snow peas; 6 radishes, including ½ inch of the stems, halved; 18 3-inch asparagus tips; 6 scallions, including the stems, cut into 3-inch lengths; 2 broccoli stems, thickly peeled and sliced diagonally; 4 small turnips, or 2 rutabagas and 2 turnips, peeled and cut into sixths; 4 tablespoons butter; 4 thyme sprigs, preferably lemon thyme; 1 tablespoon fresh lemon juice; 10 sorrel leaves, sliced into ribbons, optional; 1 tablespoon snipped chives; 2 teaspoons finely chopped parsley; 1 teaspoon chopped tarragon