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Ingredients

• 3   small bay leaves
• 2   sprigs fresh thyme
• 1 pound  yellow-fleshed potatoes, peeled and cut into 1-1/2- inch chunks
• 1 pound  turnips, peeled and quartered or cut into 1-1/2-inch chunks
• 1/2 cup  homemade or low-salt chicken broth or water
• 4 tablespoons  unsalted butter, cut into four pieces
• 1 teaspoon  kosher salt
•   Freshly ground black pepper

Description

Adding A Bit Of Broth At The Start Of Roasting Gives These Vegetables A Creamier, Softer Texture Than Dry-roasting More Like Potatoes That Have Been Roasted Alongside A Hefty Cut Of Meat. During Roasting, The Vegetables Absorb The Broth And Then Begin To

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