I learned to butter -roast root vegetables while practing for the CMC exam. Sweet, caramelized root vegetables folded into mashed yukon gold potatoes is amazing!
The key is to cover a heavy, roasting pan with foil to achieve a delicious, golden caramelization of the roasted parsnips... and a lot of butter!
Root Vegetables; Turnips & Rutabegas
Turnips, parsnips, carrots, rutabagas, and onions were my dad’s favorite Thanksgiving sides. He loved mashed rutabagas with sweet butter, roasted, caramelized turnips and small onions finished in a simple cream sauce.
While the rest of us thought root vegetables had a “funny smell,” he appreciated the rustic flavor, reminding him of the depression meals he grew up with as a boy.
Root vegetables—such as turnips, parsnips, rutabagas, carrots, and beets—are nutrient-dense ingredients that deliver fiber, complex carbohydrates, and steady, sustained energy.
Today, with so many beautiful, traditional sides to choose from at a holiday feast, I always make turnips as a quiet tribute to him—a reminder of where my cooking began and the flavors that shaped our table.
Prep Time: 30 min
Cooking Time: 60 min
Ingredients
Yield: 4 portions
6 ea. Turnips, Rutabagas, Parsnips, etc... peeled
4 oz Butter, diced
t.t. Salt & Pepper
How to prepare Roasted Root Vegetables
Turnip
Rutabaga
Step 1
Peel the root vegetable, using a vegetable peeler or chef's knife for the rutabega (tougher skin).
Depending on the size, it may be easier to peel first and then cut with a large knife or quarter the turnip and peel with a paring knife.
Be careful...
Step 2
Cut into wedges or dice-as long as you make all of the cuts the same and approximately 1 inch so the vegetables cook quickly and evenly.
Step 3
Place the cut root vegetables into a heavy, roasting pan and season with salt & pepper, add butter, cover with foil and roast in the oven until tender and golden brown. (about 30 minutes)
To Mash a Root Vegetable
Simply simmer peeled and diced turnips, rutabagas, carrots etc...
in salted water until tender. (about 20 minutes)
Strain the vegetables and mash, adding butter, salt and pepper.
If you add cream, be sure to heat it up first.
Try adding a little honey or maple syrup for a nice Autumn flavor.
I like to add a pinch of nutmeg, cinnamon or Chinese Five Spice for flavor.
