Ice Navets

Ingredients

For 4 servings

• •1 kg 1 kg New Navet(s)
• •60 g 60 g Butter
• •1 c. à soupe 1 tbsp Sugar powder
• •1 c. à soupe 1 tbsp. Wine
• •1 c. à soupe 1 tbsp. chopped parsley
• •Salt
• •Pepper

Method

1. 1.Wash the turnips vigorously under running water without peeling them in case their skin is fine.
2. 2.Clean up and cut off the fans. Sciss them if they're a little fat.
3. 3.Drain them just 5 min in simmering water and drain.
4. 4.Use a casserole to melt half the butter.
5. 5.Add the turnips and let them blond lightly on all sides over high heat, then reduce the temperature.
6. 6.Pour 3 glasses of hot water.
7. 7.Sprinkle with salt and pepper.
8. 8.Cover and simmer over very low heat for 40 min.
9. 9.Try the turnips when they are "al dente".
10. 10.Replace the broth with the remaining butter and melt it.
11. 11.Add the turnips and add sugar.
12. 12.Leave to brown slightly.
13. 13.Pour a few drops of vinegar and mix.
14. 14.Shake the casserole to coat all turnips well.
15. 15.Finish the preparation with chopped herbs.