1 Peel turnips, halve lengthwise and cut each half into 3 wedges.
2 Arrange turnips in a non-stick pan in a single layer.
3 Pour in enough water to come halfway up turnips.
4 Add butter and maple syrup and season with salt and a pinch of pepper.
5 Cover, bring to a boil and cook over medium heat, stirring occasionally, until turnips are tender, about 10 minutes.
6 Remove lid and cook until the water is completely evaporated, 4-5 minutes more.
7 Continue to cook, stirring occasionally, until turnips are caramelized, 4-5 minutes more.
8 Meanwhile, rinse the parsley, shake dry, pluck leaves and finely chop. Add to turnips, stir to coat, and serve.