How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Sauteed Turnips and Parsnips with Rosemary?

You need 7 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 tablespoons unsalted butter, 3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice, 3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice, and more.

Is Sauteed Turnips and Parsnips with Rosemary suitable as general?

Yes, Sauteed Turnips and Parsnips with Rosemary falls under the General category and is a great choice for this type of meal.

How do I store leftover Sauteed Turnips and Parsnips with Rosemary?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Turnips and Parsnips with Rosemary Recipe

Name: Sauteed Turnips and Parsnips with Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice; 3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice; 4 medium shallots (1/2 lb total), cut lengthwise into sixths; 1 garlic clove, chopped; 1 teaspoon finely chopped fresh rosemary

Try this homemade Sauteed Turnips and Parsnips with Rosemary recipe the whole family will love. Made with olive oil, unsalted butter, parsnips and shall…

This Sauteed Turnips and Parsnips with Rosemary relies on simple, everyday ingredients such as olive oil, unsalted butter and garlic clove, chopped. It comes together quickly and makes 4 servings, at about 155 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 General

Servings: persons

2 tablespoons olive oil
2 tablespoons unsalted butter
3 medium turnips (3/4 lb total), peeled and cut into 1/3-inch dice
3 medium parsnips (3/4 lb total), peeled, cored if necessary, and cut into 1/3-inch dice
4 medium shallots (1/2 lb total), cut lengthwise into sixths
1 garlic clove, chopped
1 teaspoon finely chopped fresh rosemary

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
155 kcal
Category
General

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Sauteed Turnips and Parsnips with Rosemary

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions