Glazed Turnips

• 2 tablespoons sunflower or other neutral-tasting oil
• 2 pounds medium purple-top turnips, peeled and cut into 1-inch chunks (about 8 cups)
• 2 cups Basic Brown Stock (page 50)
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter

1. Brown turnips Place a large straight-sided skillet or stockpot with a lid over medium-high heat; add oil and heat until shimmering.
2. Add turnips and cook, stirring occasionally, until golden brown, about 8 minutes.
3. Add liquid and braise Add stock and 1/4 teaspoon salt and bring to a boil.
4. Reduce heat to a simmer and cover.
5. Simmer until turnips are just tender when pierced with the tip of a paring knife, about 10 minutes.
6. Reduce liquid to a glaze Remove lid and boil until liquid has reduced to a thick, syrupy glaze, 8 to 10 minutes.
7. Stir occasionally to ensure that turnips are evenly coated.
8. Season with salt and pepper.
9. Remove from heat.
10. Add butter, stirring to coat, and heat until melted.
11. Serve Transfer to a bowl and serve immediately.

sunflower, purple, brown stock, salt, unsalted butter

Taken from www.epicurious.com/recipes/food/views/glazed-turnips-393880 (may not work)