Turnips are an underappreciated vegetable. You’d think people would be naturally drawn to them—they’re so pretty, all white and purple. And they’re very sweet and flavorful, especially if you buy them organic and from a farm stand (as I did with these particular specimens) and they are on the smallish side. They will keep a long time in the fridge crisper if you wrap them up in a bag.
Peeled 4 smallish turnips and cut them into small cubes. They peel really easily, which is a nice change from some other stubborn root vegetables that I could mention here. Put them in a saucepan with 2 tablespoons olive oil and 1 tablespoon butter over medium-high heat. Stir them around occasionally until they begin to get soft. Sprinkle 1 teaspoon sugar over the top along with salt and a lot of fresh ground black pepper, stir well, then leave them alone over the heat (but keep an eye on them so they don’t burn!) and allow them to become golden brown in places—about 2 minutes. Add ½ cup of chicken stock and turn up the heat to reduce the liquid down into a glaze. When most of the liquid is gone, add a couple tablespoons of sherry or white wine and cook for a few more minutes. The turnips should be soft and golden brown with a shiny glaze. You can add fresh minced parsley or any other herb you have handy if you like. Chives would be good.