Recipe courtesy of Tyler Florence
Show: Food 911
Print
Total:
50 min
Prep:
20 min
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

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 baby parsnips, trimmed and scrubbed
  • Kosher salt and freshly ground black pepper
Herb Butter:
  • 1/2 pound unsalted butter, softened
  • 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
  • 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 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.

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

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.

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