They're wet from the initial cooking process. The fiber and moisture separate when they're stored and held in the refrigerator, then don't come back together when you reheat -- at least not the way you reheat.
I know turnip puree is creamy, white, heaven on a plate as it merges with jus, and so on; but it would help you tremendously if you would conceptualize parsnips as carrots instead of spuds at least when it comes to techniques involveing moisture and texture.
Either add some starch as Cape Chef suggests.
Or, roast them in the oven instead of initially steaming. To my mind, roasting is the better solution, as it will significantly improve flavor -- something which has got to be sorely lacking without butter or cream.
You could (and maybe should) reheat in a pan, and beat in some butter and/or cream, instead of using your "bullets." I'm sure they're very efficient and all, but...
In addition to butter and cream adding their own flavor and mouthfeel, the beating itself will refresh the texture. Turnips aren't particularly starchy and you don't need to guard as strongly against overworking as you would with potatoes.
I'm not unaware that my suggestions require more time and trouble than the way you're currently doing it. But the results. Ahhh, the results.
Edited by boar_d_laze - 7/24/10 at 9:18am