Melt the butter in a skillet over medium heat on the stove.

Add the onions into the skillet, and saute until softened.

Stir in the garlic, and saute another minute.

Pour in the chicken broth and heavy whipping cream. Cook the sauce down until it has thickened.

Stir in the cheese until melted.

Mix in salt and pepper to taste, as well as the rosemary.

Add the turnips to the skillet, and stir to coat well in the sauce.

Cover the skillet, and simmer for 20-25 minutes until the turnips have softened. Stir once in a while to prevent burning.

Let cool for 10-15 minutes before serving garnished with fresh rosemary.