Keep turnips and some micro parsnips in whole form and coat with canola oil and season with salt. Roast vegetables at 425 F for 13 minutes until lightly colored and almost fully cooked.
Puree the remaining parsnip with a touch of cream after cooking until tender.
All vegetables to cool to room temperature. Meanwhile over medium-low heat add Crown Maple syrup to a wide sauce pan and add butter once it is warm. Add root vegetables to warm through and finish cooking while also coating the vegetables in the syrup glaze. Make an ash with turnip greens by drying in oven and torching to garnish.