Buttered Rooted Vegetables Recipe | Tyler Florence

Ingredients

• 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