Buttered Rooted Vegetables Recipes

BUTTER POACHED VEGETABLES

Provided by Trisha Yearwood

Categories side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 7

Butter Poached Vegetables image

Steps:

Melt the butter in a medium skillet over medium heat. Add the leeks and radishes and cook until slightly softened, about 4 minutes. Add the asparagus and radish tops, if using, along with 1/4 teaspoon salt, a few grinds of pepper and 1/4 cup water. Bring the water to a simmer, then cook, covered, until the asparagus are just barely crisp-tender, about 2 minutes. Uncover, increase the heat to medium-high and cook, stirring, until most of the liquid has evaporated and the vegetables are all crisp-tender, about 2 minutes. Stir in the tarragon, lemon zest and juice. Season with salt and pepper.

Ingredients

3 tablespoons unsalted butter
3 medium leeks, cut crosswise into 1-inch pieces and very well washed and dried
1 bunch radishes, halved or quartered if large, radish tops chopped if available
1 bunch asparagus, trimmed and cut into 1-inch segments
Kosher salt and freshly ground black pepper
1 teaspoon finely chopped fresh tarragon
1/2 teaspoon finely grated lemon zest plus 2 teaspoons lemon juice

HERBED ROOT VEGETABLES

Provided by Tyler Florence

Categories side-dish

Time 50m

Yield 6 to 8 servings

Number Of Ingredients 10

Herbed Root Vegetables image

Steps:

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.
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.

Ingredients

2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
1 pound new potatoes, scrubbed
1 pound baby carrots, trimmed and scrubbed
1 pound baby turnips, trimmed and scrubbed
1 pound baby parsnips, trimmed and scrubbed
Kosher salt and freshly ground black pepper
1/2 pound unsalted butter, softened
1/2 cup mixed chopped fresh herbs like thyme, mint, chives, parsley, or chervil
Kosher salt and freshly ground black pepper

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BUTTERED VEGETABLES - WEEKEND AT THE COTTAGE

Web Apr 3, 2020 Ingredients. 5 turnips, peeled and cut into batons; 2 carrots, peeled, halved and sliced; 8 red radishes, halved and sliced; 2 cups …
From weekendatthecottage.com
4.4/5 (7)
Category Healthy
Cuisine Healthy
Total Time 25 mins

Place the two heaviest vegetables, turnips and carrots, into the basket. Cover and steam for 5 minutes. Add the snap peas and the radishes, cover and steam for an additional 3 minutes. Add the remaining light vegetables, in this case, asparagus, and cover to steam for an additional 2 minutes.
Remove the steamer basket from the pot and transfer the vegetables into a medium-sized bowl.
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Buttered Rooted Vegetables Recipes

BUTTER POACHED VEGETABLES

HERBED ROOT VEGETABLES

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