Buttered Root Vegetables

Herbs and butter give these winter veg a gorgeous gloss and fantastic flavour.
  • 1 tbsp extra-virgin olive oil
  • 15g unsalted butter
  • 450g parsnips, peeled, cut into cubes
  • 450g carrots, peeled, cut into cubes
  • 450g turnips, split into halves
  • Salt
  • Freshly ground black pepper
  • 15g unsalted butter, cold and cubed
  • 225ml chicken stock
  • 110g cup mixed chopped fresh herbs, like chervil, parsley and thyme
  • Salt and freshly ground black pepper
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.

2) Add 225ml 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.

3) To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.

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