1. Heat butter in 12-inch nonstick skillet over medium-high heat; when foaming subsides, swirl to coat skillet. Add parsnips in even layer; cook without stirring over medium-high heat until browned, 2 to 3 minutes. Stir in celery and cook, stirring occasionally, until well browned, about 2 minutes longer. Add broth, sugar, salt, and pepper; cover skillet, reduce heat to medium-low, and simmer until vegetables are tender, about 6 minutes.

2. Uncover, increase heat to high, and cook, stirring frequently, until liquid in skillet reduces to glaze, about 1 minute. Transfer to serving dish; serve immediately.

Serves 4 as a side dish