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Buttered Rooted Vegetables
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Cook Time:20 minLevel: EasyYield: 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 | |
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.
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