Glazed Baby Turnips and Cipollini Onions

• 1 tablespoon unsalted butter
• 1 teaspoon sugar
• Coarse salt and freshly ground pepper
• 3 to 3 1/2 pounds (about 8 or 9 bunches) baby turnips, peeled and trimmed
• 3 8-ounce bags cipollini onions, peeled and trimmed
• 1/2 cup water
• Fresh herbs, for garnish

1. Melt the butter in a large saucepan over medium-low heat.
2. Add the sugar; season with salt and pepper.
3. Cook until the butter starts to color, about 1 minute.
4. Add the turnips and onions, swirling the pan to evenly coat.
5. Add the water; cover, and cook until almost all the water has evaporated and the vegetables are glazed, about 20 minutes.
6. Remove the cover; continue cooking until the liquid has evaporated and the vegetables are caramelized, 3 to 5 minutes.
7. Season with salt and pepper.
8. Transfer to a large serving platter, and garnish with fresh herbs.

unsalted butter, sugar, salt, baby turnips, onions, water, fresh herbs

Taken from www.epicurious.com/recipes/food/views/glazed-baby-turnips-and-cipollini-onions-392723 (may not work)