• 16 small turnips, peeled
  • 1 medium onion, minced
  • 4 tablespoons butter
  • 1 1/2 teaspoon sugar
  • Salt
  • White pepper
  • 1/4 cup chicken stock
  • Directions

    Parboil the turnips in salted water for 15 minutes. Drain and put in a frying pan with the minced onion and butter. Sprinkle with sugar, salt and white pepper. Saute until brown, shaking from time to time over a bright flame, about 20 minutes. Deglaze the pan with the chicken stock and pour over the turnips.

    Serves 4 to 6

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