Parsnips Vichy

Place in a large saucepan and bring to a boil:
½ cup water
1 Tablespoon butter
1 Tablespoon Maple Syrup
Pinch salt

Add:
2-3 cups pared and thinly sliced parsnips

Stir to coat; reduce heat, simmer with cover slightly offset until liquid is mostly absorbed and parsnips are tender and glazed.