glazed turnips
- Categories
- Vegetable
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| 1½ pounds | Turnips; diced |
| 2 tablespoons | Butter |
| 6 tablespoons | Dark Karo syrup |
| ¼ cup | Sugar |
| 1 teaspoon | Cinnamon |
| 1 teaspoon | Nutmeg |
| 1 teaspoon | Ground cloves |
| ¼ cup | Water |
| ⅛ cup | Chablis |
Drop turnips in boiling water to cover. Simmer until tender; drain. Combine remaining ingredients in saucepan. Heat to boiling. Pour over cooked turnips. Stir and serve.
JEFFERSON AVE. BOARDING HOUSE
SOUTH JEFFERSON AVE., ST. LOUIS From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .
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