3-4 cups peeled and cubed turnips½ cup honey 2 cups red wine ¼ cup butter
Place turnips in saucepan; add remaining ingredients and enough water to barely cover. (You may also add other root vegetables like carrots, kohlrabi, rutabagas or parsnips.) Simmer until tender. Pour into baking dish and bake at 350 degrees for ½ hour. Serve with rice or chicken. Four servings.
From Peggy’s Biodynamic Garden