1 1/4 c. canned chicken broth
1/2 stick (1/4 c.) unsalted butter
3 tbsp. sugar
1 tsp. salt
2 lbs. carrots, cut into sticks, 2 x 1/4 x 1/4 inch (about 4 c.)
2 lbs. parsnips, peeled and cut into sticks, 2 x 1/4 x 1/4 inch (about 4 c.)
3 tbsp. minced fresh parsley leaves

In large saucepan, combine the broth, butter, sugar and salt and bring to a boil. Add the carrots and cook the mixture, covered, over moderately high heat for 1 minute. Add the parsnips and cook the mixture, covered, for 4 to 5 minutes, or until the vegetables are tender.

Transfer the vegetables with a slotted spoon to a bowl and keep them warm, covered. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over vegetables. (The vegetable may be prepared up to this point 1 day in advance, kept covered, chilled and reheated.)

Add the parsley and salt and pepper to taste and toss mixture gently.