- 3 cups diced peeled turnips
- 1/4 cup water
- 1 cube chicken bouillon
- 1 tablespoon butter, or more as needed
- 2 tablespoons white sugar
Place the turnips into a skillet with the water and chicken bouillon cube over medium heat, and simmer until the water has evaporated and the turnips are tender, about 5-10 minutes. Stir in the butter, let melt, and sprinkle on the sugar. Gently cook and stir the turnips until the butter and sugar cook into a brown, sticky coating on the turnips, about 10 minutes. Serve hot.