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
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
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