| dish: side|
season: summer, fall
Scrub turnips, then halve horizontally and quarter halves. Arrange turnips in 1 layer in a 12-inch heavy skillet and add enough water to reach halfway up turnips. Add butter, sugar, and salt and boil over moderately high heat, covered, stirring occasionally, 10 minutes. Boil turnips, uncovered, stirring, until tender and water has evaporated, about 8 minutes.
Sauté turnips over moderately high heat, stirring, until golden brown,about 5 minutes more.
Add 1 tablespoon water and stir to coat turnips with glaze.
recipe adapted from Epicurious