others like it that involve browning the turnips with garlic somewhere nearby.
2-4 turnips, peeled, halved if large, and sliced into 1/4" pieces
1 large clove garlic, smashed
Splash chicken broth
Salt and freshly ground white pepper
Balsamic vinegar (optional)
Add a splash or two of chicken broth and cover the pan again. Turn the heat down to medium-low and let steam for another 4-5 minutes until tender.
Meanwhile, heat 2 tbsp balsamic vinegar in a small pot over medium heat until it simmers. Turn heat down and simmer gently until the volume is reduced by half, then remove from heat. Try not to take a big deep breath over the pot as you do this (i.e., turn on your exhaust fan if you have one).
When the turnips are golden and tender, sprinkle with a little more salt and some white pepper, and serve drizzled with a little balsamic reduction if desired.