Glazed Turnips with Scallions and Parsley

Ingredients

• 2 tablespoons flat-leaf parsley fresh finely chopped
• 10.5 cups chicken broth low-sodium
• 0.3 teaspoon salt 
• 2  scallions finely chopped
• 2 teaspoons sugar 
• 3 pound turnips 1-inch-thick peeled cut into wedges
• 0.3 cup butter unsalted

Equipment

• pot

Directions

1. Melt butter in a wide 5-quart heavy pot over moderate heat, then add turnips, stirring until well coated.
2. Add broth, sugar, and salt and bring to a boil, then reduce heat and simmer, covered, until turnips are just tender, 25 to 30 minutes.
3. Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes.
4. Sprinkle with scallions and parsley.