Buttered Root Vegetables

Herbs and butter give these winter veg a gorgeous gloss and fantastic flavour.

  • Preparation Time20 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
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
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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