Les Navets Glacés

Glazed turnips

Preparation info
  • Serves


    • Difficulty


Appears in

By Jeanne Strang

Published 1991

  • About


  • 500 g (1 lb) white turnips
  • a little salt
  • 30</


Peel the turnips and blanch in salted water for 5 minutes or a little longer if they are not very young. Drain and refresh them in cold water and drain again. If necessary cut them into half or quarters or into rounds, and fry in melted butter, turning them over, for a few minutes. Pour in a little stock and stir in the sugar and cook gently, uncovered, until the stock has evaporated and the tu