image and Mark Bittman recipe adaptation via Eat this.
1 Tbsp olive oil
1 lb turnips, small ones quartered and large ones cut into eighths
salt and pepper
1/2 cup vegetable stock
2 Tbsp prepared mustard
1 tsp arrowroot powder (or cornstarch)
1. Heat olive oil over medium heat in a medium skillet. Add turnips, sprinkle with salt and pepper, and brown, stirring frequently, for about 10 min.
2. Pour in veggie stock, cover, reduce heat to low, and let simmer for 10-15 min, until turnips are tender.
3. Remove turnips, leaving liquid in the pan, and set aside.
4. Stir mustard and arrowroot powder together, and then add this to the remaining liquid in the pan. Let this cook over low heat until it thickens (2-3 min), and then pour over turnips.