These small turnips are perfect with duck or roast chicken.

　　

Ingredients

Serves 4

　　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

　　

Step 1

Peel the turnips and put them in a large bowl with the sugar and pinch of fine salt. Toss to coat the turnips thoroughly.

　　

Step 2

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.)

　　

Step 3

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.

　　Reprinted from Joël Robuchon and Dr. Nadia Volf Robuchon Food and Life, by Joël Robuchon and Dr. Nadia Volf, Copyright © 2014, published by Assouline Publishers.Joël Robuchon is a world-renowned French chef who holds the most Michelin stars of any chef in the world. Dr. Nadia Volf, MD, PhD, is a professor, neuropharmacologist, and acupuncturist with thirty-five years of experience.