This isn't so much of a recipe as a suggestion on how to enjoy baby turnips. I just started preparing them this way, and it's a revelation. Baby turnips don't require any troublesome peeling because their skins are so tender, so you just need to trip their tops and tails, and then you simply let them saute over low heat in some butter. They will release some of their own juices, so they don't burn, but instead get lovely and caramelized as the butter browns.

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