Don╒t 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 sautÄ 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.
