I’m waiting for you on March 15th at 3pm for the first signing of my book at the Librairie Gourmande at 92-96 rue Montmartre in Paris (more information HERE).
Add the drained and wiped turnips.
Add the juice of the half lemon.
Then add water to completely cover the turnips.
Cook until the water is completely gone.
At this point the butter will start to caramelize the turnips that have been cooking in the sugar water.
Let the water evaporate again and caramelize again. You can add a dash of water to dissolve the caramel and let the turnips color in this caramel colored water. Repeat until you have beautiful caramelized and translucent turnips.
In any case, let the water evaporate so that the turnips are well coated with butter and not with cooking water. Serve immediately with meat and other vegetables…