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2 lbs carrots, parsnips or a combination thereof
Water as needed
Butter to taste
2 tablespoons sugar
Salt and white pepper to taste
Chopped parsley

Peel and cut the vegetables to the size and shape you desire. 

The thicker they are however, the longer they will take to cook.

Add them to a sauté pan with enough water to come half way up the sides of the vegetables. 

Add the butter, sugar, salt and pepper. 

Bring to a boil and continue to cook, partially covered, until tender.

Remove the lid when they are almost done so that some of the water can evaporate, thus producing a syrupy glaze. 

Sprinkle with parsley when finished.

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