1

Simmer 2 to 3 quarts water in 2 wide skillets, each with a flotilla of sliced garlic, scallions or sliced onion, peppercorns, parsley and thyme sprigs, a teaspoon of olive oil, and a teaspoon of sea salt.

2

Use one pan for "difficult" vegetables, such as those that bleed (radishes) or aromatic cruciferous vegetables (radishes again and turnips). Use the other pan for the more neutral potatoes, carrots, squash, and celery. Start with the longest-cooking vegetables, such as potatoes and carrots, then add the quicker-cooking ones, such as zucchini, as you go along. Don't worry about each vegetable being utterly perfect. You can always remove them individually as they finish cooking.

3

When the vegetables are done, arrange them on a platter. Pour over a little of the broth from the pan in which the potatoes cooked. Spoon your best olive oil over all, and season with the sea salt, pepper, and chopped herbs.