I’ve tried cooking this combination – parsnips and turnips – two ways. They’re both good, but distinctly different as an eating experience. The broth-cooked method yields a smoother, almost sweeter result. The roasted method delivers a denser, starchier one. I’m going to share them both.
3 large turnips or rutabagas
8 – 10 parsnips
1/4 to 1/2 cup butter
3/4 teaspoon Celtic sea salt
3 cups chicken broth (for broth version; omit for roasted version)
Pour the chicken broth into a large pot and warm over medium heat.
Scrub the vegetables in clear water. Then peel them and cut into bite-sized chunks. Add the vegetables to the chicken broth. Cover and simmer for 20 to 30 minutes, until the veggies are fork tender. Take the pot off the heat and let it cool 10 minutes.
Pour the whole mixture into a food processor. Add the butter and salt and process until smooth and creamy. Serve.
Scrub the vegetables in clear water. Then peel them and cut into bite-sized chunks.
Put the chopped parsnips in one baking dish, the turnips in another.
Melt the butter and drizzle it over both portions of vegetables. Cover both baking dishes and place them in a 350ºF oven.
Bake the turnips for 45 minutes, check them for tenderness, and pull them out of the oven when they are fork tender.
Bake the parsnips for 90 minutes, check them for tenderness, and pull them out of the oven when they are fork tender.
Place both vegetables, the salt, and more butter into a food processor. Process until smooth. Re-heat the purée and serve.