Bringing out the surprising sweetness of these veg is easy and can be achieved through roasting or, my favourite, caramelising. This is a very quick and easy recipe, which is fortunate, as I usualy have to make two batches having eaten the first lot straight from the pot,
Chop off the green tops (save for salad) and give the turnips a really good scrub. If the skin has become a little woody, peel with a light touch but this is usually not necessary. Half or quarter them, depending on how big they are and how hungry you are. Place in a pot on a high heat, cover with boiling water, and pop a lid on the pot. Boil for between 3 and 5 minutes until tender to the point of a sharp knife.
Once tender, drain and add back to the pan over a low to medium heat. Add the spoon of sugar to the pot and stir with a wooden spoon to coat the turnips. When the sugar turns golden add the butter and continue to stir for about a minute. Enjoy immediately…plate optional.