1 1/2 pounds turnips, peeled and cut into 1-inch pieces
1 tablespoon unsalted butter
1 teaspoon sugar
1 to 2 teaspoons white balsamic or white wine vinegar
1 tablespoon chopped fresh chives
Kosher salt and freshly ground black pepper
Spread the turnips in a single layer in a large skillet with a lid. Add enough water to cover the turnips halfway and then add the butter and sugar. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the turnips are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally, until the liquid almost completely evaporates and the turnips are glazed. Remove from the heat and stir in the vinegar and chives; season with salt and pepper.
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