Remove the tops and reserve for another use or add them to vegetable stock. Wash the turnips and scrub any dark or discolored areas. No need to peel these skin tender morsels. Cut them in half, top to bottom. Any that are larger than ping pong balls should be quartered.
In a skillet large enough to hold all of your turnips cut-side-down add about ¼” of water and set on a medium high heat burner. When the water begins to simmer, cover and reduce heat to medium. Simmer for 5 minutes, remove the cover and dot two tablespoons of butter into simmering turnips, raise the flame again to medium high and allow the water to boil off and the butterfat to begin caramelizing the turnips.
Check the cut side of one turnip for browning. When the turnips have a golden-brown cut side, use your tongs to stir them all to coat the outside in brown butter. Check for doneness by piercing a turnip with a paring knife tip. They should be tender but not soft, a little “tooth” in the bite. Serve at once.