French garnish with turnip

For this side dish, I used a very common turnip in France, but you can use radish, daikon radish, or large radish.

Before cooking, peel the root vegetables; I use a potato peeler for this. Cut medium-sized vegetables in half, large ones into quarters, and leave very small ones whole. Now melt a small piece of butter.

Put the peeled and sliced root vegetables in the saucepan with the butter and simmer for 5 minutes, stirring frequently or shaking the saucepan to coat the vegetables with butter on all sides. I added a little more butter on top.

Reduce the heat to medium or slightly higher than medium, sprinkle the root vegetables with a heaping teaspoon of granulated sugar, pour a glass of water into the saucepan, stir, and cover the saucepan with a lid. Let the root vegetables cook for about 15-20 minutes, stirring occasionally. The vegetables should become soft and slightly translucent. Larger vegetables may take longer to cook. If the vegetables remain dull, add a little more water to the saucepan, mix the vegetables so that the firmest ones are at the bottom of the saucepan, and cover with the lid for another 5-10 minutes. Periodically check the readiness and the presence of water. The cooked root vegetables will be covered in a shiny sauce and will become quite soft, but they should not lose their shape. Carrots can be cooked the same way. I also like the option with beets and potatoes in equal proportions - it turns out to be an interesting combination of flavors and textures. Don't be afraid, the side dish is not sweet, it has a very subtle taste of the root vegetables themselves, thanks to cooking in an oily syrup, the root vegetables become slightly translucent. Enjoy your meal!