Follow these steps for perfect results
butter
melted
turnips
trimmed, peeled, and cut into pieces
carrots
trimmed, peeled, and cut into pieces
radishes
trimmed, peeled, and cut into pieces
onions
trimmed, peeled, and cut into pieces
salt
to taste
black pepper
to taste
sugar
chicken stock
parsley
minced fresh
Melt the butter in a medium saucepan over medium heat.
Add the turnips and season with salt and pepper.
Cook, stirring occasionally, until the turnips begin to brown, about 10 minutes.
Add the sugar and enough stock to cover the turnips.
Bring to a boil and cook, undisturbed, until the liquid has mostly evaporated and the turnips are tender and brown, 20 to 30 minutes.
The turnips should be shiny and sitting in a small puddle of syrupy liquid.
Taste and add more salt and pepper if desired.
Garnish with minced fresh parsley leaves and serve.
Expert advice for the best results
Use a combination of turnips and other root vegetables for a more complex flavor.
Brown the turnips well for a richer, more caramelized flavor.
Add a splash of vinegar or lemon juice at the end for a touch of acidity.
Everything you need to know before you start
5 minutes
Can be made a day ahead and reheated.
Garnish with fresh herbs.
Serve as a side dish with roasted meats or poultry.
Pairs well with the sweetness of the glaze.
Discover the story behind this recipe
Root vegetables are a staple in many European cuisines.
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