- 3 large turnips
- 6 large parsnips
- 3 tablespoons unsalted butter
- 2 tablespoons chopped fresh thyme leaves, from about 4 sprigs
- Salt and freshly ground black pepper
Peel and slice the turnips thinly, Peel and dice the parsnips (cutting the vegetables small and thin will help speed up cooking time).
Add the sliced and diced vegetables to a large saucepan and cover them with cold water. Add salt to the water and bring to a boil over medium heat. Boil the vegetables for about 8 to 10 minutes until quite soft. Vegetables are cooked when you can easily insert the tip of a knife.