Turnips with Butter and Sherry from Tender by Nigel Slater

-Chop up a bunch of turnips into ½ inch pieces.

-Place in a large sauté pan with the following

2 TBS butter

A pinch of organic brown sugar

A splash of dry sherry

2 TBS chopped green onions

Some freshly ground black pepper.

-Cook covered over a low flame, stirring occasionally until turnips are golden, about 10 minutes.