Mention turnips to most people and their noses automatically "turn-ip".  This is a great tasting dish which will convince even the pickiest of eaters that turnips are not ony good for you, but taste great too.  
Of all the ways we have tried turnips, this is our family favorite.

Mention turnips to most people and they think mushy, yucky, bitter vegetables that they had to endure
as a child and would just as soon never eat again. Not in our house!  I discovered this great recipe
while mindlessly looking through a magazine on a family camping trip. Start with approximately
2 pounds of turnips. When selecting turnips, they should be bright, not dull, and very firm.
If they seem spongy when lightly squeezed - pass them up.

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Start with about 1/2 of a medium onion, diced finely. The turnips are going to be grated,
so make sure your onion pieces aren't too large.

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Place the diced onions in a skillet with a little bit of water.  Turn the heat up to medium
and water saute the onions until they begin to soften.

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While the onions are softening, peel the turnips.  I use a y-shaped peeler
for round objects such as turnips. Turnips normally come with
a wax coating on the outside and need to be peeled before eating.  

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You can do this with a knife, but I prefer my peeler.  When I use a knife, it takes
too much turnip off with the skin.  Quite a few nutrients lay right under
the skin of fruits and vegetables, so you don't want to peel off more than you have to.

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Once the turnips are peeled, bring out your old box grater and get busy.  You can use a food processor
for this step if it grates well.  I always think of this as a great strength and toning
exercise for my triceps.  It's nice to get two things done at once - working out and cooking.

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Notice how nice and white the fresh turnip is when its grated.  If  your turnip is a little on the "old" side,
this dish will probably still work out - you might just need to add a little bit more sugar
as an old turnip can start getting a little bitter.

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Place the grated turnips in the pan with the softened onion.  I like to use a silicon spatula
when sauteing or stir-frying. They hold up to the heat fairly well and I don't have to worry
about scratching the bottoms of my pans.

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Add one tablespoon of sugar.  

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Any sugar will do - white, brown, date sugar, turbinado or even honey, agave syrup or maple syrup.
Just make sure to spread it evenly through the turnips and onions.

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Now, add a few twists of fresh pepper.

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Stir often while the turnips and onions are heating.  The turnips will start to turn
a nice golden color and may even brown a little.

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