Sautéed Turnips

Okay this is nothing sexy other than it is new for me. I have to admit, I Vanessa, have never had a turnip. Turnip greens yes, turnip no. So I was at the store the other day and I saw these beautiful vegetables. They were this creamy white topped in a beautiful purple. They were not the size I think of turnips as being. I think of a turnip as being about the size of a baseball. These were between the size of a Clementine and a tennis ball. They were just so pretty, so I thought to myself, could something so lovely, really deserve the terrible reputation it has received? Why not try them, it is only food after all. So I did. So I got these lovely little globes at home and then realized I had NO idea what to do with them. I began to look through recipes with very, very mixed reviews. So then I thought to myself, “ now how are you going to know which recipe you would be interested in if you don’t even know what they taste like. “ So I tried a thin slice raw. Wow, this was good, but packed some heat. Imagine, radish meets horseradish. (I plan a salad with them in my future). However, people always cook them I thought, so lets see what this tastes like cooked. I sliced it thin and in the pan it went with a wee bit of olive oil. I sautéed it for about 3-4 minutes and tried it.. These were good, a bit sweet. Really a lot like sweet onion. So that is where this recipe was born. So many recipes a I read talk about the turnip overpowering the dish. I always was told it was ammonia-y. I did not find this to be the case at all, however, they were very small turnips and looked very fresh. Maybe that was the difference? But man am I glad I tried them!!
1 whole sweet onion sliced
3 small turnips
2 tbs butter
Salt/pepper
1 tbs lemon juice
Slice onions and start in skillet with half the butter and cook medium low. Meanwhile slice turnips as thin as you can and once sliced throw in skillet with the rest of the butter. Cook medium low for 5 minutes and reduce to low and cook until soft. Once done, season to taste. Sprinkle with lemon, toss to coat and serve.