Glazed Parsnips and Celery | America's Test Kitchen

Ingredients

• 1 1/2 tablespoons unsalted butter
• 1 pound parsnips , peeled, tapered ends sliced 1/2 inch thick on bias, large upper portions halved lengthwise, then cut 1/2 inch thick on bias
• 3 ribs celery , strings removed with vegetable peeler, sliced 1/2 inch thick on bias (about 1 1/2 cups)
• 1/2 cup low-sodium chicken broth or vegetable broth
• 1 tablespoon sugar
• 1/2 teaspoon table salt
• 1/8 teaspoon ground black pepper