Cut your bacon or pork belly into small pieces and brown in small skillet until crispy. Drain on paper towel and set aside for garnishing later.

Cut the onion in half and then cut into 1/4" pieces. Heat the 2 tablespoons of olive oil in a medium skillet and slowly cook until the onions are golden brown. Set aside

Peel the turnips and then either slice into 1/4" slices or cut in small 1 1/2" pieces. Put in a medium size pot and cover with water. Bring to a boil and cook 10 minutes then add the rosemary and thyme. Cook another 8-10 minutes or until turnips are fork tender. Drain carefully and remove any large stems left in pot.

After draining turnips, add the butter and/or duck fat. Fold in the cooked onions. Put in serving dish and garnish with the crispy pork belly/bacon.