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Seared Turnips and Parsnips


  • 2 turnips
  • 1 parsnip
  • olive oil for pan
  • 1/2 - 3/4 cup broth - chicken or other
  • pinch salt opt.


  • Slice vegetables in thick strips.
  • Heat oil in pan over high heat. Add vegetables, and stir to coat with oil. Cook, stirring occasionally, until browned and slightly seared.
  • Add 1/4 c broth, stir. Lower heat under pan. Add more broth, as it reduces, as needed. Let simmer about 5 minutes, stirring occasionally, making sure there is always some liquid in the pan.
  • Sprinkle with a pinch of salt, and serve.
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