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Caramelized Turnips


3 c. diced peeled turnips
1/4 c. water
1 cube chicken bouillon
1 Tbsp. butter
2 Tbsp. white sugar


  1. In a skillet, simmer turnips with water and chicken boullion cube over medium heat until water has evaporated and the turnips are tender, about 15 minutes.
  2. Stir in the butter, let melt, and sprinkle on the sugar.
  3. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes.
  4. Serve hot.

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