I simply love parsnips! And this is my favorite way to make them. Try to pick out parsnips that have tops no larger than 1 inch in diameter. Anything bigger than that, and they’ll be tough and not as sweet. Whatever size they are, make sure to remove the fibrous cores: slice them in half, then slice into the core at an angle. They’ll often sort of pop out.
1 1/2 T unsalted butter
1 lb parsnips
1/2 c low-sodium chicken broth (the low-sodium part is important!)
1 T sugar
1/2 t table salt
pinch of ground black pepper
Peel the parsnips and remove the cores of the largest pieces. Slice them diagonally into 1/2 inch thick slices.
Heat butter in a 12-inch nonstick skillet over medium-high heat. Add parsnips and cook without stirring 2 – 3 minutes. Stir and cook another 2 minutes to brown the other sides. Add remaining ingredients and simmer until parsnips are tender, about 6 minutes.
Uncover, increase heat to high, and cook, stirring frequently, until liquid in skillet reduces to a glaze, about 1 minute.