Herbed Butter Parsnips

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 pounds parsnips, peeled and sliced into circles
• Kosher salt and freshly ground black pepper
• 1/2 pound unsalted butter, softened
• 1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
• 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 water 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. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
6. To serve, spread some Herb Butter in the bottom of a bowl.
7. Add the hot vegetables and dot with more Herb Butter.
8. Moisten with some of the cooking liquid and serve.

extravirgin olive oil, unsalted butter, parsnips, kosher salt, butter, fresh herbs, kosher salt

Taken from www.foodnetwork.com/recipes/tyler-florence/herbed-butter-parsnips-recipe.html (may not work)