Buttered Rooted Vegetables

Ingredients

• 4 servings pepper black freshly ground
• 1 pound carrots peeled cut into cubes
• 1 cup chicken stock see 
• 0.5 cup herbs mixed fresh chopped
• 4 servings kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon olive oil extra-virgin
• 1 pound parsnips peeled cut into cubes
• 1 pound turnips split
• 1 tablespoon butter unsalted
• 1 tablespoon butter unsalted cold cubed

Equipment

• bowl
• pot

Directions

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. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
4. 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.