Instead of sautéing in a pan, i tossed the turnips in olive oil and roasted them on a jelly roll pan covered with parchment paper in a 425F oven. After about 10 minutes they were nicely browned on one side, and I turned them over to brown on the other side. I added salt and pepper, then tossed them in the lemon juice, zest, capers and garlic. Tastes good, and this was much simpler, (less attention, less messy) than sautéing first. I would love to hear what is gained from the sautéing step.
