Glazed Turnips

Name: Glazed Turnips
Ingredients: 2 tablespoons butter; 1 pound turnips, carrots, radishes, onions, or other vegetable, trimmed, peeled, and cut into pieces about the size of radishes; Salt and black pepper to taste; 1 teaspoon sugar; About 1 cup chicken, beef, or vegetable stock, preferably homemade (page 160 or 162); Minced fresh parsley leaves for garnish

6 ingredients

6 steps

Ingredients

2 tablespoons butter
1 pound turnips, carrots, radishes, onions, or other vegetable, trimmed, peeled, and cut into pieces about the size of radishes
Salt and black pepper to taste
1 teaspoon sugar
About 1 cup chicken, beef, or vegetable stock, preferably homemade (page 160 or 162)
Minced fresh parsley leaves for garnish

Directions

1

Put the butter in a medium saucepan, one that will hold the vegetable in one layer, over medium heat.
2

Add the vegetable and sprinkle with salt and pepper.
3

Cook, stirring once in a while, until the vegetable begins to brown, about 10 minutes.
4

Add the sugar and enough stock to cover; bring to a boil and cook, more or less undisturbed, until the liquid has mostly evaporated and the vegetable is tender and brown, 20 to 30 minutes.
5

When done, the shiny vegetable should be sitting in a small puddle of syrupy liquid.
6

Taste and add more salt and pepper if you like, then garnish and serve.