1. In a medium skillet over medium heat, sauté onion and garlic in margarine until soft (about 5 minutes).
2. Add turnips and sugar. Sauté, stirring occasionally, until lightly browned.
3. Add broth and bring to a boil. Reduce heat and simmer until the liquid evaporates and the turnips are tender (about 30 to 40 minutes).
4. Remove from heat. Stir in the lemon juice, parsley, salt and pepper. Serve hot.
5. Refrigerate leftovers within 2 hours.
More About Turnips
How to Select
Select pearly, heavy turnips without soft spots and fresh leaves if still attached. Small to medium ones are sweetest.
How to Store
Store turnips in the refrigerator in a plastic bag with some air holes for only a few days since they get bitter with prolonged storage. Turnips can last up to 5 months packed in moist sand and stored in a cold root cellar at 32-40 degrees.
How to Prepare
Rinse thoroughly in cold water. Peel outer skin. Steam, microwave, boil, sauté, stir-fry, or braise in flavored broth. Add to casseroles, soups, dips, sauces and pasta, rice and egg dishes, or cook with other vegetables with olive oil, garlic, and lemon juice. Save the turnip greens for any recipe that calls for greens.