Preparation

Peel turnips, halve if small or quarter if medium. Place turnips in a single layer of a large skillet. Add 1 cup of water, butter, agave, and salt. Bring to a boil, cover; reduce heat to maintain a fast simmer. Cook until tender, about 10 minutes. Remove lid and continue cooking until liquid has evaporated, about 8 minutes.

Continue cooking turnips until golden brown, stirring occasionally, about 5 minutes. Add the remaining 3 tablespoons of water and the rosemary. Scrape up browned bits in the pan. Cook until turnips are glazed, about 1 minute more.