Sweet and Sour Turnips

Small white turnips, far from being bitter, taste like a cross between a tart apple and radish: they hold their own in a full-flavored meal such as this one. They have a firm, clean texture, if not over cooked. Avoid large turnips, which do tend to turn woody and bitter.

Salad tip: most produce markets cut off turnip tops and discard them, but fresh green turnip tops make an inter­esting addition to any green salad, including the Boston lettuce and spinach salad in the recipe here.

• 8 medium-size white turnips
• 3 tablespoons butter
• Salt and freshly ground white pepper
• 1 teaspoon sugar
• 1/2 cup chicken broth
• 2 1/2 heaping tablespoons dark brown sugar
• 1/4 cup sherry wine vinegar or red wine vinegar

Steps in preparation:

1. Peel turnips.
2. Cut them crosswise into 3/4-inch slices and then into 3/4-inch cubes.
3. In skillet, melt butter.
4. Add turnips. Season with salt, white pepper, and sugar.
5. Cook turnips over medium-low heat, tossing them in pan until they are glazed and nicely browned.
6. Lower heat and add a little of the chicken broth.
7. Cover pan and cook 15 minutes. You may need to add a little more of the broth. Do not over cook. •
8. While turnips are cooking, combine brown sugar with vinegar in small bowl.
9. Blend well and add to turnips after they have cooked 15 minutes.
10. Raise heat and cook until turnips are well glazed and pan juices are reduced to about 2 tablespoons.
11. Remove to serving dish and pour pan juices over them.