|Fennel seeds||5 , crushed|
|Butter||3 Tablespoon (Margarine)|
|Powdered sugar||2 Tablespoon|
Scrub turnips and remove top of each; quarter.
Add to 1-inch boiling salted water with fennel seeds.
Cook until tender, about 20 minutes; drain.
Melt butter or margarine and sugar together; stir in turnips and coat with this glaze for 5 minutes.
Garnish with parsley and paprika.