My Chicken Broth-Braised Baby Turnips
['14 ounces small new turnips, all about the same size for even cooking, peeled', '1/4 ounce superfine sugar', '1 pinch fine salt', '3 tablespoons butter', '1 1/4 cups chicken broth, preferably homemade', '3-6 tablespoons pan drippings from a roast chicken, or 2 tablespoons olive oil', '1 tablespoon flat-leaf parsley', 'chopped']
Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.
In a large pot, melt the butter. When it is blond and foamy, add the turnips to the pot in a single layer and brown on all sides. When they are golden brown, add a third of the chicken broth and cook, covered, over low heat until the broth has been completely absorbed. Repeat a second and then a third time: When this is done, the turnips are cooked. (Turnips should never be left dry in the pot. If the broth reduces too quickly, add a bit of water when necessary.)
Drizzle with a few spoons of chicken jus or olive oil and bring to a simmer. When it begins to bubble, sprinkle with parsley and serve immediately.
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