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1 In A Large, Heavy, Thick-Bottomed Pot, Melt The Butter On Medium Heat Until It Foams. When The Butter Foam Subsides, Add The Onions And Cook Until Translucent But Not Browned, About 5 Minutes. Add The Sliced Turnips And Potatoes And Stir To Coat With The Butter. Add 2 Teaspoons Of Salt, Cover And Reduce The Heat To Low. Cook, Stirring Occasionally, Until The Turnips And Potatoes Are Tender, About 20 Minutes. 2 Add The Chicken Stock And Increase The Heat To Bring To A Simmer. Cover Partially And Cook Over Medium Heat Until The Turnips And Potatoes Are Very Tender, About 10 Minutes. 3 Working In Batches, Pur
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