courtesy of Gourmet Magazine

This is a simple and delicous way to enjoy parsnips. This recipe works for carrots too and I would combine them to make a prettier presentation. It's delicious! Just be patient and let all the liquid cook down. Increase the ingredients if you have more vegetables.



Ingredients
1 1/2 tablespoons unsalted butter
1 tablespoon firmly packed brown sugar
1/4 teaspoon salt
1/2 cup water
1/2 pound parsnips, peeled and cut into 3- by 1/4-inch sticks
1/2 teaspoon fresh lemon juice, or to taste

Method

1. In a 9- to 10-inch heavy skillet combine butter, brown sugar, salt, and water and simmer, stirring, until butter is melted and sugar is dissolved. Add parsnips and simmer, covered, until tender, 4 to 5 minutes. Transfer parsnips with a slotted spoon to a bowl and boil cooking liquid until reduced to a glaze. Return parsnips to skillet. Cook parsnips over low heat, stirring, until heated through and coated with glaze, Stir in lemon juice and salt and pepper to taste.