A traditional French dish, Navets Glaccs (nah-vay glah-say) is a delicious accompaniment to roast duck or grilled chops.
1 oz. butter
1 tablespoon olive oil
½ lb. young turnips, peeled and quartered
2 tablespoons soft brown sugar
6 fl. oz. chicken stock
In a medium-sized saucepan, melt the butter with the oil over moderate heat. When the foam subsides, add the turnips and cook, stirring occasionally, for 7 minutes, or until the turnips are golden brown. Add the sugar and cook, stirring occasionally, for a further 5 minutes.
Increase the heat to .high, pour in the chicken stock and bring it to the boil. Cover the pan, reduce the heat to low and simmer the turnips for 30 minutes, or until they are tender but still firm and almost all of the stock has been absorbed.
Remove the pan from the heat and transfer the turnips to a warmed serving dish. Serve immediately.