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“Not all people like turnips. For those who do this is a nice change from the turnip and carrot dishes that seem to be the standard way of serving turnip.”
READY IN:
55mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 2 lbs turnips, peeled and cut into large chunks
  • 2 tablespoons vegetable oil
  • 1 -1 12 cup beef bouillon
  • 1 tablespoon butter
  • 3 tablespoons sugar
  • 2 tablespoons parsley, minced

Directions

  1. Blanch turnips in boiling water for 5 minutes.
  2. Pat dry and saute in hot oil for 3 minutes to brown lightly.
  3. Add bouillon to barely cover.
  4. Add butter and sugar.
  5. Boil 20 to 30 minutes until turnips are tender.
  6. Uncover and boil liquid to reduce to a thick syrup.
  7. Coat turnip with glaze and arrange around a roast or in a dish.
  8. Add parsley.

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