Herbed Root Vegetables (Tyler Florence) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Ingredients:
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 |
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 |
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 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.
2. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
3. 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.
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