This is hands down THE best way to eat these!
3 tablespoons butter or extra virgin olive oil
1 bunch white salad turnips, tops removed and sliced in half lengthwise
½ cup or more vegetable stock, white wine, water, or more as needed
Salt and freshly ground pepper to taste
1. Combine the butter (or oil), turnips and stock in a deep skillet with a tight fitting lid. Placing the turnips cut side down gives better browing. Sprinkle with salt and pepper and bring to a boil. Cover and adjust the heat so the mixture simmers; cook until the turnips are just tender, 5-10 minutes, checking once or twice and adding liquid as needed.
2. Uncover and raise the heat to boil off all the liquid so that the vegetables become glazed and eventually browned. Resist the urge to stir them frequently; just let them sizzle until golden, then shake the pan and loosed them to roll over. It’s okay if some sides are more well done than others. Taste and adjust the seasoning, then serve hot or at room temperature.