Recipe by Deborah Madison of EatingWell.com Servings: 10 Serving size: 1 cup 3 medium russet potatoes (2 pounds), peeled and cut into 1-inch pieces 3-4 medium turnips (1 pound), peeled and cut into 1-inch pieces 1 sprig fresh thyme or ¼ teaspoon dried 4 teaspoons extra-virgin olive oil,