1/2 stick (1/4 cup) unsalted butter
3 pound turnips, peeled and cut into 1-inch-thick wedges
21/2 cups low-sodium chicken broth
2 teaspoons sugar
1/4 teaspoon salt
2 scallions, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Melt butter in a wide 5-quart heavy pot over moderate heat, then add turnips, stirring until well coated. 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.
Continue to boil turnips, uncovered, stirring occasionally, until liquid is reduced enough to just glaze turnips, about 15 minutes. Sprinkle with scallions and parsley.