You can grate turnips with a food processor or use the large holes on a box grater.
2 tablespoons olive oil
4 ounces pancetta, slivered
1 cup sliced onions
8 cups peeled and grated rutabaga (about 2 pounds)
½ cup chicken stock
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper
¼ cup chopped chives
Heat olive oil in a large skillet over medium heat. Add pancetta and sauté for 2 minutes or until fat starts to dissolve. Add onions and sauté for 2 minutes more or until softened. Add rutabaga and cook, tossing, for 6 minutes or until tinged with brown on edges.
Add chicken stock and rosemary, cover and cook for 12 to 15 minutes or until rutabaga is crisp and tender.
Season with salt and pepper and sprinkle with chives.