Turnips are part of the radish family and a winter vegetable you should try if you haven’t already. This is a preparation that comes from Alice Waters’ book The Art of Simple Cooking.
Cut off ends of turnips and quarter them. Place them in a pot with a pat of butter and some salt. Cover and cook on medium until soft. If they start to brown too quickly, lower the heat.
The turnips get a nice, carmelized brown color to them. I’ve even added onions in the beginning, which adds some additional sweetness as they carmelize. After they’re done cooking you can mash them, making them a good carrier for sauces.
