Balsamic-Glazed Parsnips

6-7 parsnips (about 2 lbs.), peeled and thinly sliced on the diagonal
1/2 c. vegetable broth
1/4 c. extra-virgin olive oil
1/4 c. balsamic vinegar
1 T. soy sauce

Combine parsnips, broth, oil, vinegar, and soy sauce in a large nonreactive skillet or Dutch oven. Bring to a boil.

Reduce the heat and simmer, stirring occasionally, until the parsnips are tender-crisp, 20-30 minutes. The parsnips will absorb the liquid and become glazed. Serve hot.

Serves 4-6.

Adapted from The Garden-Fresh Vegetable Cookbook, p. 429.