You can use turnips or radishes in this recipe, I think that they are very similar.

1 bunch radishes
1 bosc pear
2 tablespoons butter, divided
½ cup red onion, sliced
¼ cup white wine, or dry sherry
Salt and freshly ground pepper

Cut the radishes into wedges, and cut the pear into similar size pieces. In a sauté pan with a lid, heat up 1 tablespoon of butter over medium-high heat, add the red onion and cook for 1-2 minutes. Add the radishes and pears, continue to cook for 2-3 minutes. Add the wine and stir until evaporated. Season with salt and pepper. Add about ¼ cup of water and cover, cooking until the radishes have softened. Remove from the heat allow any remaining liquid to evaporate, and stir in the additional tablespoon butter.