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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Root Vegetable Risotto with Carrot Butter

Recipe courtesy of Chuck Hughes

Herbed Root Vegetables

Recipe courtesy of Tyler Florence

Veggie Stuffed Pancakes

Recipe courtesy of Giada De Laurentiis

Root Vegetable Soup with Truffle Oil

So Much Pretty Food Here