1 bunch Hakurai turnips, destemmed (save the leaves – these are great sauteed!)
1. Place turnips in small saucepan. Fill with water until almost covered. Add enough milk to completely cover.
2. Season the liquid to taste.
3. Bring to a light simmer, careful not to boil. Cook 10-15 minutes to desired doneness.
4. If overcooked, don’t worry – they will still be delicious