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Epicurious

Glazed Turnips

This recipe relies on the natural gelatin in homemade stock to coat and glaze the vegetables after most of the liquid has reduced. Brown stock thickens to a nice glaze and imparts a rich flavor; butter contributes silkiness. Instead of turnips, you can glaze carrots, rutabagas, potatoes, sweet potatoes, or onions. If you don’t have brown stock (or prefer a vegetarian version), use apple cider instead (the sugars in the cider should cause it to reduce to a syrupy glaze).

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