Herbed Root Vegetables
Recipe from Food Network
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
- Freshly ground black pepper
- 1 cup water
Herb Butter
- 1/2 pound unsalted butter, softened
- 1/2 cup mixed chopped fresh herbs, such as thyme, mint, chives, parsley, or chervil
- Kosher salt
- Freshly ground black pepper
Method
- Heat the olive oil and 2 tablespoons butter in a large pot over medium-high heat.
- Add the potatoes, carrots, turnips, and parsnips. Toss to coat and season with salt and pepper.
- Add 1 cup water and bring to a boil. Reduce to a simmer, cover, and cook until the vegetables are tender, about 20 minutes.
- Mix the softened butter with the chopped herbs, then season with salt and pepper.
- Spread some herb butter in a serving bowl. Add the hot vegetables, dot with more herb butter, and moisten with a little cooking liquid.