From chef Hugh Acheson, a simple way to deal with your turnips. I just thought the caraway seeds were interesting – elevates this beyond the simple roasted veg.
4 tablespoons unsalted butter, divided 1 pound turnips, cut into pieces Kosher salt, to taste 1/2 teaspoon caraway seeds
Heat oven to 400 degrees. Melt 2 tablespoons butter in a 12-inch ovenproof skillet over medium-high. Working in batches, cook turnips, cut side down, until browned, 4–6 minutes. Return all turnips to pan and season with salt. Transfer to oven; bake until tender, 12–15 minutes. Transfer to a serving platter; keep warm.
Wipe skillet clean and toast caraway seeds over medium-high until they pop, 1–2 minutes. Remove turnips from oven, added toasted caraway seeds and season to taste.