Discussion Forums - Cooking Cooking

Topic: Turnips and roasted root vegetables

Club rule - Please, if you cannot be courteous and respectful, do not post in this forum.
  Unlock Forum posting with Annual Membership.
Subject: Turnips and roasted root vegetables
Date Posted: 11/19/2008 10:47 PM ET
Member Since: 3/22/2007
Posts: 442
Back To Top

So  for Thanksgiving I want to make roasted root vegetables.  All the recipes I have looked at call for potatoes which I don't want to use because we will be having mashed potatoes and candied sweet potatoes as a seperate dish. 

I wanted to use turnips but the one time I tried them in the recipe they came out bitter.  Am I doing something wrong?  Is there a trick to cooking turnips that I don't know about?  I'm also thinking of using parsnips and/or rutabagas.  Any tips about those vegetables.


Date Posted: 11/20/2008 12:26 AM ET
Member Since: 6/5/2008
Posts: 230
Back To Top
Hi Karen, Whenever I've done these, I keep it simple. Slice the vegetables in thick and wide slices - not too thick. Try to make all the vegetables the same thickness. Sprinkle with olive oil, and salt and pepper. (May also add rosemary if you like) Roast in the oven in a shallow casserole dish covered with foil until soft, About 20 minutes depending on thickness. Turn halfway through cooking. If you like, could also roast garlic with your veggies. Take an entire head of garlic, slice off top so that tops of cloves are exposed. Drizzle with olive oil. Add salt and pepper, then wrap clove in foil. Garlic will need to roast 30-40 minutes at 350. When you serve the garlic, you can squeeze the cloves out of their "wrappers". They will be soft like butter. And the taste is delightful.
Date Posted: 11/20/2008 12:30 AM ET
Member Since: 6/5/2008
Posts: 230
Back To Top
I forgot to add - Parsnips and rutebegas work well in this dish. Also carrots. If you are making another time when you are not having sweet potatoes, you can use yams.
Date Posted: 11/20/2008 1:26 AM ET
Member Since: 7/6/2008
Posts: 84
Back To Top

Parsnips can be great. I always do a test run cook on things if I am nervous.

L. G. (L)
Date Posted: 11/20/2008 3:59 AM ET
Member Since: 9/5/2005
Posts: 12,412
Back To Top

I peel turnips and rutabags, but I just clean my parsnips.   I chunk them, steam them and throw in a little salt, pepper and butter, or I roast them like Deb does above.  If they were bitter, they may have been green or too old.  You want to choose small to medium turnips and medium-sized rutabagas.  Parsnips should be creamy white, fairly uniform and not too thick. 



Date Posted: 11/20/2008 1:36 PM ET
Member Since: 4/30/2007
Posts: 2,728
Back To Top

Here is a really great recipe from Cooking Light- you can always substitute something else for the sweet potato if you don't want to use it int his dish, since you are having a separate sweet potato dish.  Also, I don't have any fancy honey- so I just used regular honey from the grocery store.  I have made this several times- by "coarsely chopped", I just did a medium dice (probably about 3/4 inch).

Honey Roasted Root Vegetables (From Cooking Light)

2 cups coarsely chopped peeled sweet potato (about 1 large)

1 1/2 cups coarsely chopped peeled turnip (about 2 medium)

1 1/2 cups coarsely chopped parsnip (about 2 medium)

1 1/2 cups coarsely chopped carrot (about 2 medium)

1/4 cup tupelo honey

2 tablespoons olive oil

1/2 teaspoon salt

3 shallots, halved

Cooking spray


Preheat oven to 450°.

Combine all ingredients except the cooking spray in a large bowl; toss to coat. Place vegetable mixture on a jelly-roll pan coated with cooking spray. Bake at 450° for 35 minutes or until vegetables are tender and begin to brown, stirring every 15 minutes.


Last Edited on: 11/20/08 1:36 PM ET - Total times edited: 1
Date Posted: 11/23/2008 3:23 PM ET
Member Since: 2/25/2007
Posts: 13,991
Back To Top


I do similar recipes....the main thing with turnips is only buy them small.. The smaller the better; big means bitter, and so does old...If you can find golf ball size, or just a bit bigger, that's usually great. Most are baseball size or bigger, that's bad news for roasting. 

Little baby turnips are amazingly sweet when roasted, but they are hard to find.

Jenny (Jenny) - ,
Date Posted: 11/24/2008 9:15 PM ET
Member Since: 12/13/2005
Posts: 682
Back To Top

parsnips are great when roasted. You might also consider adding a beet or two to the mix. (I know beets are love 'em or hate 'em... But they are very pretty!)

Date Posted: 11/26/2008 9:10 AM ET
Member Since: 2/25/2007
Posts: 13,991
Back To Top



Beets are great when roasted. I am kind oif ho-hum about other ways (altho I love beet pickles) but a roasted beet is a very different thing...they are messy, tho; the juice will stain if you let it get on anything.

Date Posted: 11/27/2008 9:08 PM ET
Member Since: 8/15/2007
Posts: 201
Back To Top

I use a recipe similar to the one Lesley posted, but with onions included.  Just peel and quarter them and toss in with the rest.  Very good, like the inside of an onion ring, but carmelization = way better.

Date Posted: 11/28/2008 12:41 PM ET
Member Since: 8/20/2006
Posts: 1,930
Back To Top

Rutabagas - same thing as the parsnips - smaller is better generally. If you get a really big rutabaga it tends to be "woody". My husband loves mashed rutabagas.