Heat a large cast iron skillet until very hot. Add the olive oil and sear the turnips, cut side down, until darkly colored. Flip the turnips, sprinkle them with salt, and continue to sear the rounded sides for another couple minutes, or until deeply colored.
Add a 1/4 cup of water to the pan and immediately cover the skillet. Lower the heat and allow the turnips to steam for a few minutes, or until they are as tender as you like them.
Remove the lid; if all the water is not gone, allow it to boil off. Add the butter and herbs and bathe the turnips for a minute or two. Taste for salt and serve warm.
We have such an abundance of baby turnips at the farmers markets right now, these turnips were a part of a share from Greenmoore Gardens last week. This recipe has been adapted from a recipe they published on the farmshares' weekly newsletter, who adapted it from Chef Jonathan Miller.