Recipe courtesy of Tyler Florence
Print
Buttered Rooted Vegetables
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy
Total:
40 min
Prep:
20 min
Cook:
20 min
Yield:
4 servings
Level:
Easy

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

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 chicken stock and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes. Add butter and toss until incorporated. To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.

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