Buttered Rooted Vegetables

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

Instructions

1. Put the olive oil and butter into a large pot over medium-high heat.
2. Add the vegetables and toss to coat them well with the fat; season with salt and pepper.
3. Add 1 cup chicken stock and bring to a boil.
4. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
5. Add butter and toss until incorporated.
6. To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.