In my harvest co op basket this week we received turnips and leeks; both are items I haven't really used to much in the kitchen. I found this recipe online, and we enjoyed it quite a bit.
- Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 15 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.