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4 to 6
Medium
3 hr 30
By Paul Bocuse
Published 2014
Heat the butter in an oval Dutch oven. Gently brown the onions. While they are cooking, peel the turnips, quarter them, and trim them so that they are shaped like large walnuts. When the onions are done, remove them from the Dutch oven and replace them with the turnips. Sprinkle with a pinch of sugar and cook until colored. Set them aside with the onions.