I just bought a bag of turnips. I'm planning on fixing them for a family dinner for a relative who loves old-fashioned home cooking. I'm planning to fix them along with turnip greens, pintos, candied sweet potatoes and corn bread. Usually when I fix turnips, I peel them and then boil them with some bacon fat or fatback drippings, usually in a stainless steel pot. Sometimes the turnips stay nice and white after they cook, and sometimes they turn dark as they cook. Can anyone give me any idea why they sometimes turn dark? It does not affect the taste, but I'd love for these to stay nice and white since they're going to a family gathering.