There is no easier way to make a humble veg seem elegant than glazing it in this manner; turnips become royal enough to serve with any dish, but I like them best with roast chicken or beef. Other vegetables you can prepare this way: carrots, radishes, onions, beets, parsnips, or other root vegetables.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Put the butter in a medium saucepan, one that will hold the vegetable in one layer, over medium heat. Add the vegetable and sprinkle with salt and pepper. Cook, stirring once in a while, until the vegetable begins to brown, about 10 minutes.
Step 2
Add the sugar and enough stock to cover; bring to a boil and cook, more or less undisturbed, until the liquid has mostly evaporated and the vegetable is tender and brown, 20 to 30 minutes. When done, the shiny vegetable should be sitting in a small puddle of syrupy liquid.
Step 3
Taste and add more salt and pepper if you like, then garnish and serve.
