Herbed Root Vegetables


Total Time:
50 min
Prep:
20 min
Inactive Prep:
--
Cook:
30 min
Yield:
6 to 8 servings
Level:
Easy

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
  • HERB BUTTER:

      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 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.

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