Parsnips take well to glazing since their natural sugars caramelize along with butter and broth.
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 to make sure the parsnips are cooking evenly, for about 20 minutes, or until the parsnips offer only a little resistance when you poke one with a paring knife.
If the liquid is threatening to evaporate before the parsnips are done, add more liquid and turn down the heat. If the opposite is true and the parsnips are done and swimming in liquid, uncover and raise the heat to high to evaporate the liquid.
© 2007 James Peterson. All rights reserved.