by Wendy Akin
Scrub and trim small turnips. Cut in halves or quarters if baseball size. Cook in salted water until tender, about 20 - 30 minutes. Drain and return to the pot. Add judicious amounts of unsalted good butter and fresh ground pepper. Add honey - about 2 tablespoons per 1 cup serving. Return to medium heat, shaking the pan to coat each piece. Watch carefully and shake pan frequently until the honey-butter mix bubbles.