My favorite turnips

Peel turnips and chop into 1-inch cubes.
Braise in the greasiest, savoriest, saltiest chicken broth you can find. If it happens to be next to a roasting chicken, that's great as long as there is enough broth to cover most of the turnips. Otherwise they tend to roast rather than braise, and I find them sort of hard and too chewy unless roasted to a crisp.
Add a splash of balsamic vinegar and serve.