2 lbs. turnips, peeled and cut into 1/2" cubes
1/4 lb. bacon
1/2 c. onion, minced
2 tbsp. unsalted butter
1/2 c. chicken stock
3/4 tsp. sugar
3/4 tsp. salt
2 tbsp. parsley, minced
Juice of 1 lemon

Blanch the turnips in boiling salty water for 1 minute. Drain the turnips in a colander, refresh them under running cold water, and pat them dry. In a large skillet, saute bacon, diced, until crisp; drain. Add to the skillet onions and butter, and cook until onions are soft. Add the turnips, chicken stock, sugar and salt. Toss the mixture, and braise it, covered, over moderately low heat for 15 minutes or until turnips are tender. Cook the mixture, uncovered, stirring, until the liquid is evaporated. Add bacon, parsley, lemon juice, and salt and pepper to taste. Toss the mixture well, and transfer it to a heated serving dish. Serves 6.