Try cooking vegetables “a l’etuvee.”
It retains tons of flavor. Any non-green vegetable is a good candidate — turnips, carrots, parsnips, cauliflower, squash, etc.
Cut them into pieces, put them flat in a pot. Fill the pot with enough water to cover 1/4 of the vegetables. Add a hunk of butter and salt and pepper. Cook on medium heat until the water is evaporated. Optionally, after the water is evaporated, turn the flame up to high for a minute. Let the bottom of the pan start to brown well. Once it’s a nice dark brown, but not black, add a tablespoon of water, and swirl everything around the pan. The water will deglaze all the browned sugars, and make a nice sauce that will coat your vegetables.