3 tablespoons butter1 cup chicken or veg. stock 3 tablespoons pure maple syrup 1 pound small white turnips, peeled and halved 1 tablespoon Dijon mustard salt and pepper to taste 1 tablespoon chopped flat leaf parsley

In a large skillet with a good lid or in a Dutch oven, melt the butter. Stir in the broth and the maple syrup and bring to a simmer. Add the turnips bring up to a boil and then reduce heat to medium low, cover and cook for 20-25 minutes until turnips are tender. Transfer the turnips to a medium bowl with a slotted spoon leaving the liquid in the pan. Now turn up the heat and reduce the liquid by at least half till it begins to get syrupy and now stir in the mustard. Return the turnips to the sauce and stir to coat and heat. Season with salt and pepper and garnish with chopped parsley.

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