Ingredients

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 pound new potatoes, scrubbed
• 1 pound baby carrots, trimmed and scrubbed
• 1 pound baby turnips, trimmed and scrubbed
• 1 pound baby parsnips, trimmed and scrubbed
• Kosher salt and freshly ground black pepper
• 1/2 pound unsalted butter, softened
• 1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
• Kosher salt and freshly ground black pepper

Browse by ingredient

Instructions

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. 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.
2. Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.
3. To serve, spread some Herb Butter in the bottom of a bowl. Add the hot vegetables and dot with more Herb Butter. Moisten with some of the cooking liquid and serve.