Herbed Butter Parsnips
Recipe courtesy Tyler Florence

    The Parsnips:
    1 tablespoon extra-virgin olive oil
    1 tablespoon unsalted butter
    2 pounds parsnips, peeled and sliced into circles
    Kosher salt and freshly ground black pepper

    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:
    1/2 pound unsalted butter, softened
    1/2 cup mixed chopped fresh herbs, like chervil, parsley and chives
    Kosher salt and freshly ground black pepper
    Meanwhile, make the Herb Butter by combining the soft butter and herbs together;
    season with some salt and pepper.
    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.