These glazed root vegetables are the perfect accompaniment to a meal of roasted duck.
Melt butter in a large saucepan over medium-low heat. Add sugar; season with salt and pepper. Cook until butter starts to color, about 1 minute. Add turnips and onions, swirling pan to evenly coat. Add the water; cover, and cook until almost all water has evaporated and vegetables are glazed, about 20 minutes.
Remove cover; continue cooking until liquid has evaporated and vegetables are caramelized, 3 to 5 minutes. Season with salt and pepper. Transfer to a large serving platter, and garnish with fresh herbs.
To peel cipollini onions, immerse them in boiling water for a few minutes, and remove with a slotted spoon. Allow them to cool slightly, and then slip off the skins.