For Grahame, Purple Pear and Tulipwood...
(From Stephanie Alexander)
Works equally well for small golf ball sized turnips or larger ones.
400 g turnips, peeled
40 g butter
2 tspns caster sugar
1 cup stock or water
1 fresh bay leaf
Blanch peeled turnips in a saucepan of salted simmering water for 5 mins if large and not in the first flush of youth (the turnip, not you Grahame!). Drain and cut the large ones into 2 cm pieces, or halve medium sized turnips. Leave the tiny ones whole.
Heat butter and sugar in a wide based saucepan over medium heat until the sugar has dissolved. Tip in the turnips and shake to coat. Add stock and bay leaf, then cover and simmer for 12 minutes. Test turnips with a skewer. Once tender, remove lid and increase heat to high and shake pan so liquid evaporates, coating turnips with golden sauce.
Season with salt and pepper to taste, then serve.
The other suggestion she has (but doesn't give a recipe for) is pickled turnip, with a few chunks of beetroot added to turn the pickles purple.
Purple Pear - here's the challenge for you - can you make a purple lacto-ferment of turnips? If it works you'll have to save me a jar. It could become your new signature offering. "Fancy a bottle of freshly picked and processed purple pickles with your produce this week? Pickled and packed by a permie at Purple Pear!"