Buttered Rooted Vegetables

Name: Buttered Rooted Vegetables
Ingredients: 1 tablespoon extra-virgin olive oil; 1 tablespoon unsalted butter; 1 pound parsnips, peeled, cut into cubes; 1 pound carrots, peeled, cut into cubes; 1 pound turnips, split into halves; Kosher salt; Freshly ground black pepper; 1 tablespoon unsalted butter, cold and cubed; 1 cup chicken stock; 1/2 cup mixed chopped fresh herbs, like chervil, parsley and thyme; Kosher salt and freshly ground black pepper

11 ingredients

6 steps

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound parsnips, peeled, cut into cubes
1 pound carrots, peeled, cut into cubes
1 pound turnips, split into halves
Kosher salt
Freshly ground black pepper
1 tablespoon unsalted butter, cold and cubed
1 cup chicken stock
1/2 cup mixed chopped fresh herbs, like chervil, parsley and thyme
Kosher salt and freshly ground black pepper

Directions

1

Put the olive oil and butter into a large pot over medium-high heat.
2

Add the vegetables and toss to coat them well with the fat; season with salt and pepper.
3

Add 1 cup chicken stock and bring to a boil.
4

Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
5

Add butter and toss until incorporated.
6

To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.