The heat of the dish can be adjusted by using more or less pepper.

1 T butter
1 T honey
1-lb Japanese turnips, diced
1/4 -1/2 teaspoon freshly ground black pepper
1 T fresh minced fresh parsley (optional)

1. In a medium skillet, melt the butter and honey over moderately low heat. Add the turnips and pepper, toss to coat, and cover the pan. Cook until the turnips are tender, stirring them once, about 10 minutes (the turnips should brown lightly). Sprinkle the turnips with parsley.