Ingredients Jump to Instructions ↓

  1. 1 tablespoon extra-virgin olive oil

  2. 1 tablespoon unsalted butter

  3. 1 pound parsnips, peeled, cut into cubes

  4. 1 pound carrots, peeled, cut into cubes

  5. 1 pound turnips, split into halves Kosher salt Freshly ground black pepper

  6. 1 tablespoon unsalted butter, cold and cubed

  7. 1 cup chicken stock

  8. 1/2 cup mixed chopped fresh herbs, like chervil , parsley and thyme Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. 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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