Preheat oven to 350ºF. In a 5½-quart saucepan or large Dutch oven, combine water and sugar; bring to a boil over high heat. Add turnips; cover pan and cook just until turnips are fork-tender, about 5 minutes. Drain into a colander. Run cool water over turnips, tossing them until cooled thoroughly; drain well. Spread turnips out evenly in a 13x9x2‑inch baking pan and set aside.
In a large skillet, melt ½ cup of the butter over high heat. Stir in Vegetable Magic and let seasonings brown 10 to 15 seconds, stirring once or twice. Add the remaining butter, the tomatoes, green onions and parsley; stir well. Cook about 1 minute, stirring occasionally. Pour tomato mixture evenly over turnips. Bake, uncovered, just until turnips are hot, about 15 minutes. Serve immediately.