Glazed Parsnips

• 3 parsnips, peeled and cut into 1½-inch sections
• About 1 cup chicken broth or water
• 2</

Put the parsnips in a sauté pan just large enough to hold them in a single layer, and pour in enough broth to come halfway up the sides of the parsnips. Add the butter, sugar, salt, and pepper and put the pan over high heat. When the liquid comes to a simmer, turn the heat down to medium and partially cover the pan. Cook, quickly moving the pan back and forth on the burner every 5 minutes or so