1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 pound parsnips; peeled, cut in cubes
1 pound carrots; peeled, cut in cubes
1 pound turnips; split in halves
kosher salt
black pepper
1 tablespoon unsalted butter; cold, cubed
1 cup chicken stock
1/2 cup mixed chopped fresh herbs; chervil, parsley, thyme
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 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. To serve, pour vegetables in a large bowl and shower with mixed herbs and season with salt and pepper.