I used this recipe but omitted the soy sauce because I wanted the white and pink color and not a brown (other than the caramelizing from the braising).

• 1 Tbsp butter
• 2-3 scarlet turnips, sliced thinly
• 1 tsp soy sauce, or Bragg’s Liquid Aminos

Melt your butter in a skillet over medium-high heat. Add the turnip slices and sauté for a few minutes until they start to brown. Add a splash of water or broth, stir, and cover with a lid to braise the turnips until tender, about 8 minutes. Check and stir them periodically. They should be golden-brown in places, almost caramelizing, when they are done, and tender all the way through. Add your soy sauce directly to the pan. Eat!

It looked like this:

Add turnips and sauté.

Add a splash of water. That is water boiling. It looks like oil, huh?

After the turnips have been covered with a lid and braised.