Sorghum-Glazed Turnips

You have to admit I've not mentioned turnips in a few week. Not that I haven't been cooking them.

If you have your Southern Living Magazine for October this recipe is on page 98. It was just too good not to post in case someone missed it.

Sorghum Glazed Turnips
4 servings
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1 pounds small turnips (about 2-inches long)
2 tablespoons butter
1 tablespoon lemon juice
1 1/2 teaspoon sugar
1/2 teaspoon salt
1 teaspoons sorghum
Garnish: fresh thyme sprigs

1. Peel turnips and cut in half. Vertically.

2. Place turnips in a single layer in a 12-inch heavy skillet; add water to reach halfway up turnips (about 1 1.2 cups). Add butter and next 3 ingredients. Cover and bring to a boil over high heat; reduce heat to medium-high, and cook, stirring occasionally, 10 minutes. Uncover and cook, stirring often, 8 minutes or until turnips are tender and water has evaporated. Cook, stirring often, 5 more minutes or until turnips are golden. Stir in sorghum and 3 tablespoons water; toss turnips to coat. Serve immediately. Garnish, if desired.