Turnips are Terrific?

Do you eat turnips? I mean ever.  Have you ever tasted a turnip?  There is a serious anti-turnip bias in this world. This winter, I ended up with one. One turnip.  Not one anti-turnip bias.  I don't know why.  Maybe it was cheap.  Maybe it was for the baby.  Maybe my mom's neighbor got it in his CSA and gave it to her and then she gave it to me thinking I would eat it.  That seems the most likely.  So what's a girl to do?  I hate waste, so I cooked the thing. Turns out, turnips are quite tasty and subsequently I went and purchased more turnips with the intention of eating them.  My only problem is that literally every single time I make turnips, someone will start whining about it before they have even taken a bit. That someone is never the baby, who scarfs the things down without complaint.  It is usually a grown person who should know that I would not repeatedly serve something that tastes bad and should also be mature enough to not whine.  So just in case you've got a few lurking at the bottom of your vegetable drawer, waiting to be used up, here's how to make turnips taste terrific.*+

*no promises. If you think beets taste like dirt, I have no clue what you'll think of turnips.  I find turnips to be somewhere between a potato, a radish and an apple, three foods that do not initially seem to have much in common.  If cooked well, they can be starchy and slightly sweet.

+I said taste terrific, not smell.  Turnips smell…like turnips.  It is not the best food smell I know, so let's leave it at that.

TURNIPS:
INGREDIENTS:
3 C Turnips
3-5 T butter
1/4 C water + 1 t Better than Bullion (Chicken Flavor)
salt and pepper

DIRECTIONS:
Cut your turnips up nice and small, I think I did a 1/4" dice (or would have if my dicing were accurate like that).  Melt your butter over medium low heat.  Add the cut up turnips.  Let them sit for about 5 minutes, they should develop some color.  Then turn them and let them cook for another 5 minutes (more color!).  Finally, add your liquid.  I bet you could use a quarter cup of chicken stock, but I think the water + bullion is more concentrated in flavor?  Anyway.  Let the turnips cook another 5-10 minutes.  You don't want them to be mushy, but they shouldn't be hard.  Add salt and pepper at the end, because your stock/bullion/whathaveyou may be saltier than you think!