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, melt the butter over medium-high heat. When the foam subsides, add the turnips and sprinkle them with salt. Sauté for 1 minute, then pour in the broth and let come to a boil. Reduce the heat to medium-low, cover, and simmer the turnips until just tender when pierced with a knife, 12–15 minutes.
Uncover and raise the heat to high. Cook, shaking the pan, until the liquid evaporates and the turnips are glazed with the pan juices, about 3 minutes. Stir in the caraway seeds, season with salt, and transfer to a warmed serving dish. Serve right away.
© 2015 All rights reserved. Published by Weldon Owen.