Separate the beetroot from the skin, rinse and drain properly. Put sugar in a frying pan until golden brown. Add the butter and let it melt with the sugar. Carefully extinguish with the hot broth. Pour in the turnips and sauté for 30 to 40 minutes over medium heat until almost all the liquid has evaporated. In between, sway the turnips several times so that they are evenly coated. They taste best with short roasted meat, e.g. selchkaree chops, and mashed potatoes.
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