Buttered Rooted Vegetables

• 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

1. Put the olive oil and butter into a large pot over medium-high heat.
2. Add the vegetables and toss to coat them well with the fat; season with salt and pepper.
3. Add 1 cup chicken stock and bring to a boil.
4. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
5. Add butter and toss until incorporated.
6. To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.

extravirgin olive oil, unsalted butter, parsnips, carrots, kosher salt, freshly ground black pepper, unsalted butter, chicken stock, fresh herbs, kosher salt

Taken from www.foodnetwork.com/recipes/tyler-florence/buttered-rooted-vegetables-recipe.html (may not work)