2 lbs. turnips, peeled & quartered
2 tbsp. vegetable oil
1 - 1 1/2 c. beef bouillon
1 tbsp. butter
3 tbsp. sugar
2 tbsp. parsley, minced

Bunch turnips in boiling water to cover 5 minutes, drain pot, dry with paper towels, saute in hot oil 3 minutes to brown lightly. Pour in just enough bouillon to cover. Add butter and sugar. Cover, boil slowly 20 to 30 minutes until turnips are just tender. Cover, boil liquid to reduce to thick syrup. Gently top turnips, coat with glaze. Place in vegetable dish or around a roast. Sprinkle with parsley. Yield: 6 servings.