Upon Request


I could not help myself, one last Thanksgiving recipe upon request……

I was chatting with a friend on Friday night who asked me for a recipe using an ingredient that we typically do not use.

She suggested a dish made with Rutabagas….

So, I went on my search, tested the dish on my lucky family (guinea pigs)….


My husband and I loved all three veggies, my daughter and son absolutely loved the parsnips.  The parsnips tasted like french fries.

My suggestion, if you have little ones, load up on the parsnips.

Just a little background on these three root vegetables, which will be a delicious addition to your Thanksgiving table…..

Rutabaga:  similar to a turnip but larger.  Color is of flesh and golden.  Flavor is sweet and a bit tangy (middle)

Turnips:  white flesh, purple at base, earthy spicy flavor…great roasted or mashed (right)

Parsnips:  long thin, white root veggie. looks like a carrot except for its larger at base.  Flavor is sweet, with a tinge of spiciness.  Roasting intensifies the sweetness (left)

Roasted Parsnips, Turnips, and Rutabagas with Honey Glaze


2 tablespoons butter, melted, divided

2 tablespoons honey

1 1/2 tablespoons fresh lemon juice

1 garlic clove, minced

1 teaspoon chopped fresh thyme

1/2 teaspoon ground cumin

1/8 teaspoon ground cinnamon

Pinch of cayenne pepper

12 ounces parsnips, peeled, thin ends halved lengthwise, thick ends quartered lengthwise, cut crosswise into 2 inch pieces

12 ounces turnips, peeled, cut into 1 inch wedges

12 ounces rutabaga, trimmed, peeled, cut into 3/4 to 1 inch wedges

1 tablespoons extra-virgin olive oil

Coarse kosher salt


Stir 1/2 tablespoon melted butter, honey, lemon juice, garlic, thyme, cumin, cinnamon, and pinch of cayenne pepper in a small bowl to blend

Season to taste with salt

Let glaze stand at least 45 minutes to allow flavors to blend

Preheat oven to 400

Line large rimmed baking sheet with parchment paper.  Spread parsnips, turnips, and rutabagas evenly on baking sheet

Drizzle remaining 1  1/2 tablespoons melted butter and olive oil; sprinkle with salt and pepper and toss to coat well

Roast veggies until soft and browned in spots, toss occasionally, about 50 minutes

Take pan out of the oven; pour glaze over veggies; toss to coat evenly.  Roast until glaze is absorbed and veggies are browned, about 15 minutes longer

The picture does not do the taste any justice…….it is YUMMY!

Many clients have asked me my suggestions on eating mindfully on Thanksgiving….


Remember….leave any emotional baggage at the front door, that is your drop off station..

Walk into your dinner feeling lots of GRATITUDE, INNER LIGHT AND LOVE….

Much peace and gratitude,

xo jen


6 responses »

  1. Yay, rutabagas! Thanks so much for sharing-great idea to slice the parsnips thinly. Will definitely make this on Thanksgiving.

  2. Good morning. Jen, THANK YOU for inspiring us! YOU are a wonderful woman, so giving and nurturing to others. The results of your lifestyle show on you every day at The Bar. You look marvelous! Happy Thanksgiving and thanks for all the holiday suggestions. Love you!

  3. Jen, this looks great. I had a parsnip puree this weekend with my salmon dish at a local restaurant and it was delicious. I’m making chicken soup today and using a couple of parsnips in the broth – they lend a nice sweetness along with the carrots.

    I miss your classes. (Taking a little break to do other things.) Happy, healthy Thanksgiving to you and your family : )


    Lori Caratzola

  4. I love this post. We pursue both the mundane and profound for ourselves and our children daily. We can make a lowly root vegetable delicious, enjoy an extended family gathering without negativity, shine our light – and brightly – while being truly grateful for the challenge of it all.

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