Recipe information
Yield
Makes 8 to 10 servings
Ingredients
1/2 stick (1/4 cup) unsalted butter
3 pound turnips, peeled and cut into 1-inch-thick wedges
21/2 cups low-sodium chicken broth
2 teaspoons sugar
1/4 teaspoon salt
2 scallions, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Preparation
Step 1
Melt butter in a wide 5-quart 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 minutes.
Step 2
Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes. Sprinkle with scallions and parsley.
