Brush and rinse the turnips, cut them into quarters lengthwise, and in half crosswise, then blanch them for 10 minutes. (Blanch: Bring a pot of water to boil. Put the turnip pieces in the boiling water for the time indicated. Then drain the pot into a collander, and run cold water over them until they are cool enough to hold.)

Melt the butter in a saucepan, add the turnips and sugar and cook briefly. Now pour in the stock, cover and cook for 15 minutes. Then remove the cover and reduce the stock by evaporation. (Reduce: To cook something until the sauce thickens.)

Toss the turnips in the sauce and serve hot as a side dish.