Glazed Turnips In Chicken Stock
|Butter||1 Ounce (25 Gram)|
|Olive oil||1 Tablespoon|
|Young turnips||1 1⁄2 Pound, peeled and quartered (700 Gram)|
|Soft brown sugar||2 Tablespoon|
|Chicken stock||6 Fluid Ounce (175 Milliliter)|
Melt the butter with the oil in a saucepan.
Add the turnips and cook until they are golden brown.
Sprinkle over the sugar and cook, sitrring occasionally, for 5 minutes.
Add the chicken stock and bring to the boil.
Cover and simmer gently for 30 minutes or until the turnips are tender but still firm and most of the stock has been absorbed.