Buttered Rooted Vegetables Recipe

Name: Buttered Rooted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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; Kosher salt and freshly ground black pepper

Servings: persons

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
Kosher salt and freshly ground black pepper

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.
4
Lower the heat to a simmer, cover the pot, and cook until the vegetables are tender, about 20 minutes.
5
Add butter and toss until incorporated.
6
To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 tablespoon unsalted butter, 1 pound parsnips, peeled, cut into cubes, 1 pound carrots, peeled, cut into cubes, and more.

Yes, Buttered Rooted Vegetables falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Buttered Rooted Vegetables

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