|White turnips||2 Pound, peeled, quartered|
|Vegetable oil||2 Tablespoon|
|Beef bouillon||1 1⁄2 Cup (24 tbs)|
|Minced parsley||2 Tablespoon|
Blanch turnips in boiling salted water to cover 5 minutes; drain.
Pat dry with paper towels.
Saute in hot oil 3 minutes to brown lightly.
Pour in bouillon barely to cover.
Add butter and sugar;cover.
Boil slowly 20 to 30 minutes, until turnips are just tender.
Uncover; boil liquid to reduce to thick syrup.
Gently top turnips; coat with glaze.
Place in vegetable dish or around a roast; sprinkle with parsley.