For these, I thin peeled and thin sliced, and the the same with carrots.
Melt some butter and saute for 3-4 minutes, with a pinch of salt. As they begin to soften, add about 2T of lemon juice and continue to saute 2-3 minutes. Then, add about 1/4 c. water, cover and steam for 3-4 more minutes. Finally remove the cover and let the remaining water evaporate.
Served with lemon-dill (grilled...yay other cooker for braving 23 degrees and icy feels like 19 wind...where are we NY?) tuna on a bed of mixed spicy (WH) greens (I couldn't handle 80% of these!).