Glazed Turnips

• 2 lb small to medium (2-inch) turnipsturnip
• About 1 1/2 cups plus 3 tablespoons waterwater
• 2 tablespoons butterbutter
• 1 tablespoon sugarsugar
• 1/2 teaspoon saltsalt
• Garnish: chopped fresh flat-leaf parsleyparsley

1. 01Peel turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water (about 1 1/2 cups) to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
2. 02Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more. Add 3 tablespoons water and stir to coat turnips with glaze.

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