Navets Persilles (Roasted Turnips in Tarragon Parsley Butter)

Navets Persilles (Roasted  Turnips in Tarragon Parsley Butter) Recipe

Navets persillés are roasted  turnips in curly parsley butter. Roasting vegetables brings out great flavors and the addition of butter brings a nutty aroma.

Curly parsley and tarragon make the dish pop with a bright green color. I added tarragon for a nice licorice flavor. 

Navets persillés are a nice accompaniment to any kind of meat. I served them with the pheasant I made for my 4-course French meal in honor of the movie "Julie and Julia".

In France, every meal is served with a piece of bread on the side, generally sliced baguette. The meal is usually composed of a salad, a meat or fish accompanied by a vegetable and the essential piece of baguette. No other carb is necessary.


Yields: 8

12 turnips
4 tablespoons unsalted butter, at room temperature
1 clove garlic, finely minced
1 sprig tarragon, stemmed, finely chopped
3 tablespoons curly parsley, finely chopped
1 teaspoon salt
1/2 teaspoon white peppercorns, freshly ground
1 tablespoon lemon juice
1 tablespoon olive oil, for greasing the baking dish


Preheat the oven to 425°F.

Reserve about 1 tablespoon of curly parsley for garnish.

In a bowl, mix the butter, garlic, tarragon, parsley and salt. Set aside.

Wash and peel the turnips. Trim the root. Blanch the vegetables for about 3 minutes in boiling water then transfer into an ice bath. Drain thoroughly of all water and pat dry on a paper towel. Do not overcook, as the turnips will continue to cook in the oven later. With a pairing knife, make a deep criss-cross incision on top of the vegetable, to stuff with the butter. Work the flavored butter into the incisions and all over the outside of the turnips as well.

Brush a baking sheet with olive oil. Place the turnips without crowding them. Roast the turnips for 20-30 minutes, until slightly browned and softened. 5 minutes before the end of cooking time, drizzle the lemon juice over the turnips. Season with more salt if necessary. Garnish with the remaining parsley.

Serve immediately with your favorite meat.

Bon appétit!


You can roast any root vegetables in the butter mixture. Carrots, fennel or even potatoes are great for this dish.

I quickly blanched the turnips prior to roasting them for a faster cooking time in the oven. If you decide to dice them, skip the boiling step. Check doneness with a fork.

Published By: Jacqueline Pham on August 8, 2009.


[-] Foodie with Little Thyme! - Guest-cassie
Why have I not cooked turnips. They looks perfect.

cassie Website Link
[ Posted at 8:24 AM on 8/8/09 | Reply ]
[-] hi - Guest-sangeetakhanna
nice pictures n a yummy turnip recipe....see my new post jackie..

sangeeta khanna Website Link
[ Posted at 8:51 AM on 8/8/09 | Reply ]
I've never tried cooking turnips before, but I should! I love your tribute meal to J&J - everything looks amazing!

Kerstin Website Link
[ Posted at 10:59 AM on 8/8/09 | Reply ]
[-] Thanks - Guest-WanderingCoyote
Hey, thanks for visiting and commenting on ReTorte. Always nice to see new faces around there. This is a gorgeous blog you have! I'll be subscribing so I can keep up!

Wandering Coyote Website Link
[ Posted at 11:13 AM on 8/8/09 | Reply ]
[-] unconfidentialcook - Guest-unconfidentialcook
I love these turnips. Actually, we now roast all our vegetables...but haven't tried turnips--great idea!
PS Please let me know how you like the raspberry crumbles!

unconfidentialcook Website Link
[ Posted at 1:13 PM on 8/8/09 | Reply ]
I've never been a big fan of turnips, but these look sooooo cute. Anything that cute has to be tasty.

Thank you for visiting my blog and for all your wonderful comments.

Palidor Website Link
[ Posted at 1:42 PM on 8/8/09 | Reply ]
Oh yum...I bet these would be fantastic w/ a steak & some bearnaise...the tarragon would really compliment it! mmmmmmmm :D

girlichef Website Link
[ Posted at 5:30 PM on 8/8/09 | Reply ]
[-] So pretty! - Guest-Monique
Must try~!

Monique Website Link
[ Posted at 6:48 PM on 8/8/09 | Reply ]
thanks for your comment on my blog about my trip to santa fe. sorry i'm only getting back to you now but i've been on vacation with no computer access for the past 2 weeks. i am not sure what % dark chocolate it was, i used some of these dark chocolate coins from whole foods that my aunt had in her house. i'm sure you can just choose your favorite and it would work.

veggievixen Website Link
[ Posted at 8:32 PM on 8/8/09 | Reply ]
Not really familiar with turnips but it certainly got my attention to try it :)

Selba Website Link
[ Posted at 9:32 PM on 8/8/09 | Reply ]
[-] Thought 4 Food - Guest-Faith
Oooh, these turnips look fabulous! I love the combination of tarragon and parsley, it sounds so light and fresh!

Faith Website Link
[ Posted at 9:44 PM on 8/8/09 | Reply ]
[-] Turnips, unmashed - Guest-DailySpud
Turnips are a much underrated vegetable - many people seem to be at a loss as to what to do with them (other than just mash 'em). This, however, sounds like an interesting alternative!

Daily Spud Website Link
[ Posted at 6:09 PM on 8/9/09 | Reply ]
yeah the turnips are roasted perfectly.. vat a lovely combo.. love it very much. yumm!!

nora@ffr Website Link
[ Posted at 9:45 AM on 8/12/09 | Reply ]

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