Herbed Root Vegetables

4.5(10)

by Tyler Florence·published 2016-11-21

Side Dish

Servings

(6–8)

Total time

—

Calories / serving

387 kcal

Ingredients (10)

serves

2 tablespoons extra-virgin olive oilolive-oil
2 tablespoons unsalted butterbutter
1 pound new potatoes, scrubbednew-potato
1 pound baby carrots, trimmed and scrubbedcarrot
1 pound baby turnips, trimmed and scrubbedturnip
1 pound baby parsnips, trimmed and scrubbedparsnip
Kosher salt and freshly ground black peppersalt-and-pepper
1/2 pound unsalted butter, softenedbutter
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervilthyme
Kosher salt and freshly ground black peppersalt-and-pepper

Instructions (3 steps)

01Put 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 water and bring to a boil. Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
02Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

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Not rich — missing servings, total time, or calories.