8 servings (serving size: 4 quarters)
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2 cups cooking liquid (reserved from chicken)
1 tablespoon sugar
1/8 teaspoon salt
1/8 teaspoon pepper
8 small turnips, peeled and quartered
Combine all ingredients except turnips in a large nonstick skillet, and bring to a boil. Add turnips. Cover; reduce heat to medium-low. Cook 25 minutes or until tender. Drain.