Buttered Rooted Vegetables

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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