Ingredients
- 1 tablespoon extra-virgin essential olive oil
- 1 tablespoon unsalted butter
- 1 pound parsnips, peeled, reduce cubes
- 1 pound carrots, peeled, reduce cubes
- 1 pound turnips, split up into halves
- Kosher salt
- Freshly ground 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 pepper
Directions
Place the essential olive oil and butter right into a large pot over medium-high temperature. Add some vegetables and toss to coat them well using the fat season with pepper and salt. Add 1 cup chicken stock and produce to some boil. Lower heat to some simmer, cover the pot, and prepare before the vegetables are tender, about twenty minutes. Add butter and toss until incorporated. For everyone, pour vegetables inside a large bowl and shower with mixed herbs and season with pepper and salt.
Recipe thanks to Tyler Florence