Ingredients

Hollandaise:

• 2 egg yolks
• 1 teaspoon dry mustard
• Pinch cayenne pepper
• 2 tablespoons water
• 1 cup (1/2 pound) unsalted butter, melted
• 1/2 lemon, juiced
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 2 cups chopped corned beef
• 2 cups chopped Herbed Root Vegetables, recipe follows
• 2 tablespoons chopped fresh chives, plus more for garnish
• Kosher salt and freshly ground black pepper
• 4 eggs
• 2 tablespoons white vinegar

Directions

Herbed Root Vegetables:

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

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.

Yield: 6 to 8 servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Ease of preparation: easy