Scrub and peel the turnips and cut into quarters or sixths, depending on their size.  Slice the carrot at an angle into ½ inch-thick pieces.  Put the vegetables and stock in a medium saucepan and bring to a boil.  Cover and cook until the turnips are barely tender, about 7 minutes.  Reduce the heat to medium-high and add the butter and maple syrup.  Stir to coat the vegetables and continue to cook uncovered until the vegetables are glazed and beginning to caramelize around the edges, about 2 minutes.  Season with salt and pepper and serve.