~From Joy of Cooking, 1997 edition
- 1 1/2 pounds white turnips, peeled, left whole if small, quartered if large
- 1 c. chicken stock
- 3 T. butter
- 1/2 t. salt, or more to taste
- pepper to taste
- Boil turnips, uncovered, in large deep skillet over high heat for about 6 minutes. Drain.
- Pour chicken stock into same skillet. Bring to a boil and add butter, salt, and pepper. Stir until butter is melted. Add blanched turnips. The stock should come about 3/4 inch up the sides of the turnips; add more water or stock if necessary.
- Reduce heat, cover, and simmer until turnips are tender but still slightly resistant to the tip of a sharp knife, 10-20 minutes.
- Remove turnips to a serving dish. Boil cooking liquid over high heat until reduced to a thin, syrupy glaze. Pour it over the turnips and serve immediately.