| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 15 min |
| Prep: | 5 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 3 large turnips
- 6 large parsnips
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh thyme leaves, from about 4 sprigs
- Salt and freshly ground black pepper
Instructions
- Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
- Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.
- Drain the vegetables and place them back into the saucepan. Add the butter and thyme. With a potato masher, mash all ingredients together. Season with salt and pepper, to taste. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 291 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 14 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 23 mg |
| Sodium | 883 mg |
| Serving Size | 1 of 4 servings |
| Calories | 291 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 51 g |
| Dietary Fiber | 14 g |
| Sugar | 16 g |
| Protein | 4 g |
| Cholesterol | 23 mg |
| Sodium | 883 mg |
Reviews
Amazing for the whole family. Did one turnip, one parsnip and half a bunch of fresh parsley. So good!!! Side dish for maple glazed salmon and other side was collard greens, spinach and leeks sauteed/steamed.
yes very tasty wow!!!!
This had a very interesting flavor. I made it for my family for Sunday dinner and my little sister loved it and she is hard to please with vegetable dishes. I think it had a good texture and taste to stand up to the Coq Au Vin but being that I am so in love with potatoes, I would probably go with them next time.
I tried it and only used one parsnip because of the previous reviews. I still didn’t care for it, won’t make again.
I have also used this technique with cauliflower and had wonderful results.This was too sweet. Neither of my dinner guests finished their helping.
I like the use of this technique and have actually done this many times with cauliflower. However, the parsnip made this a bit too sweet.