Glazed Turnips and Edamame
Simmer 1 bunch peeled and quartered baby turnips with 2 tablespoons butter, a pinch each of sugar and salt, and 1/3 cup water, covered, 5 minutes. Add 1 pound shelled edamame, 1 tablespoon butter and the white parts of 3 sliced scallions; cover and cook 2 minutes, then uncover and cook until the water evaporates. Add the scallion greens and let wilt.
Photograph by Antonis Achilleos
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