Recipe For Navets Persilles (Roasted Turnips in Tarragon Parsley Butter)


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.

1. Info for Navets Persilles (Roasted Turnips in Tarragon Parsley Butter)

  • Cook Time: 20 mins
  • Total Time: 55 mins
  • Servings: 8
  • Calories: 299kcal

2. Ingredients for Navets Persilles (Roasted Turnips in Tarragon Parsley Butter)

  • 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

3. Directions:

  1. Preheat the oven to 425°F.
  2. Reserve about 1 tablespoon of curly parsley for garnish.
  3. In a bowl, mix the butter, garlic, tarragon, parsley and salt. Set aside.
  4. 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.
  5. 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.
  6. Serve immediately with your favorite meat.
  7. Bon appétit!

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