Cream of Turnips with Caraway

• ½ cup butter
• 2 onions, finely chopped
• 2 pounds small purple-toppe

Heat the butter in a large sauté pan and in it sauté the onions until translucent. Add the turnips and toss well. Season with salt and pepper. Cook, covered, until all the juices have come out of the vegetables. Add a pinch of sugar and continue to cook, uncovered, until the juices evaporate and the turnips have caramelized. Toss every 5 minutes or so.

When the turnips are browned and c