glazed hakurei turnips
- 1 bunch baby hakurei turnips, trimmed
- 1/4 stick unsalted butter
- 1.5 tablespoons sugar
- Kosher salt
Place turnips in a large skillet; add water to cover turnips halfway. Add butter, sugar, and a large pinch of salt; bring to a boil.
Cook, stirring occasionally, until liquid is syrupy and turnips are tender, about 15 minutes. (If turnips are tender before liquid has reduced, use a slotted spoon to transfer turnips to a plate and reduce liquid until syrupy). Return turnips to pan and stir to coat well.