Prep time: 20 min | Cook time: 30 min | Ready In: 50 min
1 bunch hakurei turnip, trimmed and greens reserved
1-2 tablespoons unsalted butter
1 tablespoon sugar
salt, to taste
Place whole turnips in a large skillet. Add enough water to cover turnips halfway. Add butter, sugar and a large pinch of salt; bring to a boil. Cook, stirring occasionally, until the liquid is syrupy and the turnips are tender, about 15 minutes. (If turnips are tender before the liquid has reduced, use a slotted spoon to transfer them to a plate and reduce the liquid until syrupy)
Add chopped turnip greens to skillet and cook over medium heat, stirring, until greens are just wilted. Serve hot.