Turnips, Not too Bad

Tried another turnip recipe. This one was pretty good. Not as good as creamed, but not as bad as roasted. Turnips still have a bit too much "terroir" for me, which is wine speak for "I taste like dirt."

Sweet glazed turnips recipe
information
Turnips are a rather underrated vegetable, probably because they are often not cooked properly. This is a more unusual way to serve turnips.

ingredients
Approx. 3/4 kg. turnips, peeled and thickly sliced
Salt
25 g (1 oz) butter
1 tbsp soft brown sugar
8 tbsp spoons stock
Freshly ground black pepper
1 tbsp. spoon freshly chopped parsley to finish

method
1. Put the turnips into boiling salted water and cook for 20 to 30 minutes or until they are almost tender.
Drain and refresh under cold running water.

2. Melt the butter in the rinsed-out pan. Add the sugar and stir gently with a wooden spoon until dissolved, then pour in the stock. Bring to the boil. Add the turnips, lower the heat and simmer gently for 8 to 10 minutes or until the stock is reduced and the turnips are glazed.

3. Transfer to a hot serving dish. Sprinkle with black pepper and parsley and serve immediately.

We had this with spinach with garlic and olive oil and Veat with herbs. Something went wonky with the Veat. Eric tried braising it in stock and spices and I'm not sure Veat braises well.  (Or I'm really bad at it -- Eric)