Glazed Turnips

Navets Glaces

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Turnips of Uniform Size
  • A Tablespoonful of Sugar
  • A Cupful of


Select fine, small and tender Turnips of uniform size, top the heads and stems, and remove the skins, but not too closely, lest they should break up when boiling. Then take a frying pan large enough for the Turnips to lie in it, side by side. Put the butter in first, and when melted add the Turnips. Then sprinkle with sugar and water, and season with salt to taste. Set on the back of the stove,