Glazed Turnips

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Glazed Turnips

 

2 lbs. small to medium turnips

1 tbsp. sugar

1 1/2 cups water + 3 tbsps.

1/2 tsp. salt

2 tbsps. butter

splash of brandy, optional

 

Garnish:

chopped fresh flat-leaf parsley.

 

Scrub or peel turnips, then halve horizontally and

quarter halves. Arrange turnips in 1 layer in a 12 "

heavy skillet and add enough water to reach halfway up

turnips (about 1 1/2 cups). Add butter, sugar, and

salt and boil over moderately high heat, covered,

stirring occasionally, 10 minutes.

If using, add a little brandy to pan at this point.

Uncover and boil, stirring, until all liquid

evaporates, about 8 minutes. Continue to saute over

fairly high heat stirring, until golden brown, about 5

minutes more. Add 3 tbsps. water and stir to coat

turnips with glaze. Serve with parsley. Serves 4.

 

 

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