Recipe courtesy of Tyler Florence

Buttered Rooted Vegetables

Name: Buttered Rooted Vegetables
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
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

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 4 servings

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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.