Glazed turnips

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.


SOUTH JEFFERSON AVE., ST. LOUIS From the <Micro Cookbook Collection of American recipes>, downloaded from Glen's MM Recipe Archive, .

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