Magic Baked Turnips and Tomatoes

from the kitchen of Chef Paul Prudhomme

Makes 8 servings

10 cups cold water
½ cup sugar
3 pounds turnips, pared and sliced into thin wedges (about 9 cups of wedges)
¾ cup (1½ sticks) unsalted butter, in all
1 tablespoon + 2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
2 cups peeled, chopped tomatoes
½ cup finely chopped green onions
¼ cup finely chopped fresh parsley
how to prepare

Preheat oven to 350ºF.  In a 5½-quart saucepan or large Dutch oven, combine water and sugar; bring to a boil over high heat.  Add turnips; cover pan and cook just until turnips are fork-tender, about 5 minutes.  Drain into a colander.  Run cool water over turnips, tossing them until cooled thoroughly; drain well.  Spread turnips out evenly in a 13x9x2‑inch baking pan and set aside.

In a large skillet, melt ½ cup of the butter over high heat.  Stir in Vegetable Magic® and let seasonings brown 10 to 15 seconds, stirring once or twice.  Add the remaining butter, the tomatoes, green onions and parsley; stir well.  Cook about 1 minute, stirring occasionally.  Pour tomato mixture evenly over turnips.  Bake, uncovered, just until turnips are hot, about 15 minutes.  Serve immediately.