Cut the skin off a medium to large rutabaga (yellow turnip). Chop into 1″ sized pieces. Put into a large saucepan and cover with cold water and season with salt. Boil uncovered until the turnips are soft and there is no water left in the pan. Add 2-3 large pats of butter and stir on medium high heat letting the turnips brown in the butter. Add generous amount of ground black pepper.
Serve as is in chunks, or hand mash.