Glazed Turnips

• 6 - 8 turnips, scrubbed, tops and tail removed, cut into chunks
  
• 1 cup vegetable stock
  
• 2 tsp butter or oil
  
• 1 - 2 tsp honey
  
• 1/2 tsp tamari or shoyu soy sauce
  
• Dash or two of cayenne
  
• Salt and freshly ground pepper to taste

Place turnips in a medium saucepan and just barely cover with cold water. Bring to a boil over high heat, then immediately drain. Pour in broth and add butter (or oil), honey, tamari, cayenne, salt and pepper. 

Bring to a simmer and cook, uncovered, until the turnips are very tender, about 15 minutes. Serve with cornbread. 

Serves 4 - 6. 

Adapted from "The Passionate Vegetarian" by Crescent Dragonwagon.