3 cups Turnips, peeled, 1 inch (2.5 cm) dice
1/2 cup Chicken stock
2 tablespoons Unsalted butter
2 tablespoons Maple syrup
to taste Salt and white pepper
Combine the turnips with the chicken stock, butter, and maple syrup.
Bring to a simmer and cover the pan. Stir occasionally. Simmer until the liquid has evaporated; do not overcook turnips. If turnips cook before liquid has reduced, remove and continue to reduce the liquid to a glaze, then return turnips and toss to coat.
Season with salt and white pepper.