2) Add the butter and sugar.
3) Bring to a boil over high heat, then lower heat to maintain a simmer. Cover the vegetables with a round of parchment paper just large enough to fit the inside diameter of the pan, or with a lid set ajar.
4) Simmer the vegetables for about 8 to 10 minutes, until tender.
5) Remove the cover and raise the heat to high. Toss the vegetables frequently in the pan as the liquid evaporates, so they are coated in a shiny smooth glaze. Season with salt and pepper to taste and garnish with chopped fresh parsley before serving.
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