Trim the root and stem ends. Cut the parsnips crosswise in half and cut the large halves lengthwise down the middle. If the core in the large pieces is wider than 1/2 inch or woody looking and very dark yellow, pry it out with the tip of a knife; this will not be necessary unless the parsnips are large and overmature. If not cooking them immediately, cover the parsnips with ice water to prevent discoloration; do not let stand for more than 1 hour.
In a large skillet, combine the parsnips with:
2 cups water
3 tablespoons butter
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon ground white pepper
Bring to a slow boil. Cover and cook over medium heat until tender, 10 to 12 minutes. They should suggest a thoroughly cooked sweet potato in texture. Uncover the skillet, increase the heat to high, and boil the cooking liquid down to a syrupy glaze that coats the parsnips, stirring often. Be careful not to scorch.
