Herb Root Vegetables

Name: Herb Root Vegetables
Ingredients: 2 tablespoons extra-virgin olive oil; 2 tablespoons unsalted butter; 1 pound new potatoes scrubbed; 1 pound baby carrots trimmed and scrubbed; 1 pound baby turnips trimmed and scrubbed; 1 pound parsnips baby, trimmed and scrubbed; kosher salt; freshly ground black pepper; 1/2 pound unsalted butter softened; 1/2 cup chopped fresh herbs mixed, like thyme, mint, chives, parsley, or chervil; kosher salt; freshly ground black pepper

12 ingredients

3 steps

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes scrubbed
1 pound baby carrots trimmed and scrubbed
1 pound baby turnips trimmed and scrubbed
1 pound parsnips baby, trimmed and scrubbed
kosher salt
freshly ground black pepper
1/2 pound unsalted butter softened
1/2 cup chopped fresh herbs mixed, like thyme, mint, chives, parsley, or chervil
kosher salt
freshly ground black pepper

Directions

1

Put the olive oil and butter into a large pot over medium-high heat. Add the vegetables and toss to coat them well with the fat; season with salt and pepper. Add 1 cup water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
2

Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
3

To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.