I adore turnips. I love the greens, too, but the turnip? YUMMY!
Dice in half inch dice. Simmer in water enough to cover with just a little sugar added until tender enough for a knife to pierce easily. Drain and return to pot. Add butter, salt and pepper to taste and toss until the butter is melted all over. Serve hot.
I read years ago in an 1800s cookbook that root vegetables should be cooked with a lid on them and NOT salted until after they are cooked as the salt can cause them to be bitter and "tough". A small amount of sugar (the same amount of salt you would add to the water) added to the water while cooking root veggies greatly improves the flavor and texture. Since reading this, I have always prepared them this way and it holds to be true, in my experience.
The only root vegetable this does NOT apply to is potatoes because they are not really a vegetable, but a tuber.
Angel
"There was one of two things I had a right to – liberty, or death.
If I could not have one I would have the other; for no man should take me alive."
Harriet Tubman
"The President eats dirt and excrement for his daily meals, likes it and tries to force it on The States."
Walt Whitman
"The hottest places in Hell are reserved for those who, in time of moral crisis, maintain their neutrality" Dante "The Inferno"