Butter-Braised Turnips with Caraway

• 2 lb (1 kg) small turnips
• 2 tbsp unsalted butter

To peel the turnips, cut off the greens if still attached, then cut a thin slice off both ends of each turnip to expose the flesh. Stand a turnip on one flat end and slice off the peel all the way around, cutting from the top to the bottom. Cut the turnip in half vertically, then cut each half into wedges ½ inch (12 mm) thick. Repeat with the remaining turnips.

In a large sauté pan, mel