1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 pounds parsnips; peeled, sliced
kosher salt
black pepper

Herb Butter:
1/2 pound unsalted butter; softened
1/2 cup mixed chopped fresh herbs; chervil, parsley; chives
kosher salt
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.

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.