Madeleine Kamman

Glazed Baby Turnips

Bébé Navets Glacés

Preparation info
  • Yield

    6 to 8

    servings
    • Difficulty

      Easy

Appears in
Savoie: The Land, People, and Food of the French Alps
Savoie

By Madeleine Kamman

Published 1989

  • About

An almost classic preparation made with those small purple-topped turnips that arrive in Savoie markets at the very beginning of summer; try to choose them no more than an inch in diameter; they exist in the United States, but if only large turnips are available, quarter them and turn their angles to round them off.

Ingredients

  • 1½ pounds baby purple-topped turnips
  • 2 tablespoons butter
  • Pinch

Method

Peel and blanch the turnips until par-cooked. Heat the butter in a sauté pan and brown the vegetables well. Add the pinch of sugar to help bring on good color. Season with salt and pepper. Cover the pan and let the turnips finish cooking on low heat.

When they are tender, raise the heat and add the broth or bouillon while you shake the pan back and forth to coat them well. Add the chopp