How to Make It
Bring a large pot of salted water to a boil over high. Meanwhile, fill a large bowl with ice water, and set aside. Add carrots and parsnips to boiling water; cook 3 minutes. Add turnips, and cook until vegetable mixture is crisp-tender, about 2 minutes. Using a slotted spoon or a spider, immediately transfer vegetable mixture to ice bath to cool. Drain and transfer to a paper towel–lined baking sheet. Pat dry.
Melt 1/4 cup butter in a large skillet over medium until sizzling. Add garlic and ginger. Cook, stirring often, until fragrant and no longer raw, about 2 minutes. Add carrot mixture, molasses, 2 tablespoons water, salt, pepper, and remaining 2 tablespoons butter. Cook, stirring constantly, until vegetable mixture is glazed, 2 to 4 minutes. Remove from heat, and transfer to a serving platter. Garnish with parsley, and serve immediately.