Trim the tips and the stalks of the turnips. Cook in boiling water for 1 minute. Drain and refresh under cold water. Drain well. Heat the butter in a medium pan and add the honey. Bring the mixture to a boil and add the lemon juice and zest. Boil over a high heat for 3 minutes.

Add the turnips to the honey and lemon mixture in the pan. Cook over high heat for 3 minutes or until the turnips are almost tender and well glazed. Add the lemon thyme. Remove the pan from the heat. Toss until the turnips are well coated. Serve hot. Serves 4.

Note: Baby carrots or baby beetroot can also be used in this recipe