GLAZED TURNIPS

To prepare the turnips: remove the tops (you can always keep them to make a hearty soup!);
Just keep some (for decoration), and score the skin around the middle (circumference) with a small sharp knife to help them to cook;

Into a sauté pan, add Sublim’ “La Délicate” duck fat, salt and sugar,
Heat: once the mixture bubbles, add the turnips and coat them well in this syrup, then half-fill the pan with water, cover and cook over a very low heat;
Gently pierce the turnips using the tip of a wooden skewer or knife to check that they are done: they should be soft when pierced;
Once cooked, remove the lid and reduce the liquid until it coats the turnips.

These turnips make a wonderful side dish for either meat or fish…

Tip: you can replace the Sublim’ “La Délicate” duck fat with Sublim’ “Le Fondant” lard!