2 medium turnips
1 tbsp butter
1 tbsp sugar
Salt and freshly ground black pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Peel the turnips and cut them into even-sized pieces – choose from rings, large dice or thick batons.
Bring a saucepan of water to the boil and add a sprinkle of salt. Add the turnips and cook for 4-5 minutes. Drain well. They should still be slightly crisp and not completely cooked.
Heat a frypan over a medium–high heat and add the butter and sugar. When completely melted, stir well then add the turnips.
Cook the turnips in the sugar glaze for 4–5 minutes, or until they are lightly golden. Season with salt and pepper and serve immediately.