Photo: Buttered Rooted Vegetables Recipe
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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By dlsstella
LeRoy, NY
on January 28, 2009
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Made this for dinner last night. It was ok but it lacked flavor. I wish Tyler would not say the word boom every five seconds.
By surfd4000_11348189
jamaica plain, MA
on November 16, 2008
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Pretty boring and lacking in overall flavor, especially with a decent amount of fat
By knags_9184123
el cajon, CA
on September 27, 2008
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I frequently print recipies from your website following a demonstration on television. I saw this recipe prepared today (on Food Network. The recipe on the website was changed. The television version did not ignite the cognac. Also, the cooking time was not one hour. It was 25 minutes with no mention of "simmer for 15 minutes". Also, there was no mention of tomato paste to thicken. Consistency is appreciated.
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