• 1 tablespoon Extra Virgin Olive Oil

  • 1 tablespoon unsalted butter

  • 2 lb parsnips peeled and sliced into circles

  • Kosher Salt

  • freshly ground Black pepper

  • Herb butter

  • 0.5 lb unsalted butter softened

  • 0.5 cup mixed chopped Fresh herb like chervil, parsely and chives

  • Kosher Salt

  • 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. 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.

  • Herb butter:

  • 1.

    Meanwhile, make the Herb Butter by combining the soft butter and herbs together; season with some salt and pepper.

  • To serve:

  • 1.

    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.

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