Buttered Rooted Vegetables (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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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:
1. 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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