A recipe from Lesley Russell – Orange Regional Cooking School.
- 4 medium turnips
- 30g butter
- Caster sugar
- Salt and pepper
- Chicken stock
- Flat leaf parsley, shredded
Cut the turnips into wedges and peel the skin off.
Cook the turnips in boiling salted water until tender. Heat a shallow pan and add a little butter and allow it to melt. Add the turnips and toss to coat in the butter, scattering them with a little sugar, salt and pepper.
Add chicken stock to cover the base of the pan and turn up the heat so the stock boils. Continue to cook until the stock reduces and forms a glaze on the turnips.
Scatter with parsley and serve the turnip wedges as a vegetable.