Simmer them in salted water for about 10 minutes. They should be just tender when you take them out of the water.
Drain them very well. Heat some butter in a skillet and brown the turnips in it.
Season with salt, pepper, paprika and brown sugar, turning the turnips around to get colored. Add stock as needed to make a thin glaze. Taste to adjust seasonings.
Chop parsley or celery leaves and sprinkle over turnips. Serve hot.