3 tbs unsalted butter
2 med. turnips, peeled and cut into 1 1/2 inch wedges
10 oz pearl onions, peeled (soak in hot water for 20 min. for easier peeling)
4 carrots, peeled and cut into 3 x 1/4 inch wedges
3/4 tsp salt
1/2 tsp cracked black pepper
1/4 c maple syrup
1 tbs fresh sage, chopped

3 tbs unsalted butter 2 med. turnips, peeled and cut into 1 1/2 inch wedges 10 oz pearl onions, peeled (soak in hot water for 20 min. for easier peeling) 4 carrots, peeled and cut into 3 x 1/4 inch wedges 3/4 tsp salt 1/2 tsp cracked black pepper 1/4 c maple syrup 1 tbs fresh sage, chopped

1. Place the butter, 1/2c water, the vegetables, salt, and pepper in a large saucepan over medium heat.

2. Cut a piece of parchment paper to fit the pan and place directly over the vegetables. Snip a small hole in the center of the paper to allow steam to vent, cook until the vegetables are tender - about 15 min.

3. Stir in the maple syrup and sage, increase the heat to med-high and cook for 3 more minutes. Serve immediately.