1 teaspoon salt, divided

1/2 teaspoon coarse black pepper, divided

6 tablespoons water, divided

Chopped fresh flat-leaf parsley, garnish

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In each of two large, heavy skillets, arrange half of the turnips in one layer. Add 1 and 1/2 cups water to each skillet (enough to reach half-way up the turnips). Divide butter, sugar, salt and pepper between skillets. Cover and cook over medium-high heat, stirring occasionally, for 10 minutes. Uncover skillets and boil turnips until tender and water has evaporated, about 8 minutes. Now, sauté turnips, stirring, until golden brown, about 5 minutes more. Add 3 tablespoons water to each skillet, then stir turnips to coat with "glaze."

To serve, remove turnips to a large, heated bowl or platter and sprinkle with parsley. Makes 8 servings.

Squash 'n apple medley

Here's a shocking thought. What with the apples in this dish, and all, it might just take the place of cranberry sauce, for a bit of sweet to off-set the (once) gamey flavor of the turkey. Pre-peeled and cut butternut squash make this exercise easy.

About 2 and 1/4 pounds peeled, seeded butternut squash, in uniform bite-size pieces

3 medium apples (we like Gala), peeled, cored, cut into 1-inch cubes

2 medium red onions, cut lengthwise into 1/3 inch julienne

Extra-virgin olive oil

Pepper and salt (if using)


1/3 cup raw sugar

1/4 cup balsamic vinegar

1/4 cup reduced-sodium soy sauce

1 and 1/2 sticks unsalted butter, chilled, cut into 1-inch chunks

3 tablespoons chopped, fresh tarragon

3 tablespoons chopped, fresh flat-leaf parsley, garnish