In a large saucepan combine the broth, butter,sugar and salt and bring mixture to a boil. Add the carrots and cook the mixture, covered, over moderately high heat for 1 minute. Add the parsnips and cook the mixture, covered, for 4 to 5 minutes, or until tender. Transfer the vegetables with a slotted spoon to a bowl and keep warm, covered. Boil the cooking liquid until it is reduced to about 1/3 cup and pour it over the vegetables.( the vegetables may be prepared up to this point 1 day in advance, kept covered and chilled, and reheated.) Add the parsley and salt and pepper to taste and toss the mixture gently. Serves 8.