set temp0= "ShowHyperText" & QUOTE & "117"& QUOTE
set HyperTextList = [ #4:temp0]
set VideoList = []
@
GLAZED TURNIPS

DonÕt peel new turnips.  Boil them in boiling salted water until they are easily pierced with the sharp point of a paring knife.  Drain them.  Melt the butter in a frying pan or a large pot.  Dry the turnips and sautˇ them in the butter.  When they start  to turn golden, sprinkle them with sugar.  Continue to cook and glaze them over a moderate heat, stirring often.  These turnips perfectly accompany braised  or roast meat.  Spoon over their juice before serving.
@
4 1/2 lbs little round white new turnips
1/2 cup unsalted butter
salt
2 tbsp sugar
@
10
mn
@
50
mn
@

@
Ile-de-France
@
Vegetables
@

@
Saumur-Champigny
@