Ingredients
Preparation
Drop tiny turnips into lightly salted boiling water and cook for ten minutes or so, until tender. Drain. Melt a thick slice of butter in a shallow pan and add the turnips and a spoonful of sugar. Cook over medium heat, shaking the pan from time to time, until the little orbs are glossy and sweet. The contrast between the sweet outer shell and slightly bitter turnip is astonishing with roast game birds.
