1/2 stick (1/4 cup) unsalted butter3 lbs. turnips, peeled and cut into 1”-thick wedges 21/2 cc. chicken or veggie broth 2 tsp. sugar 1/4 tsp. salt 2 scallions, finely chopped 2 Tbsp. finely chopped fresh flat-leaf parsley
Melt butter in a wide 5-qt. heavy pot over moderate heat, then add turnips, stirring until well coated. Add broth, sugar, and salt and bring to a boil, then reduce heat and simmer, covered, until turnips are just tender, 25 to 30 mins. Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 mins. Sprinkle with scallions and parsley.
Adapted from Gourmet, November 2003