In a covered saucepan cook sliced parsnips in a small amount of boiling salted water for 15 to 20 minutes or till just tender; drain well.
In a large saucepan blend brown sugar, cornstarch, and salt; stir in un-drained pineapple, orange peel, and orange juice.
Cook and stir till thickened and bubbly.
Add butter or margarine; stir till melted.
Add parsnips to sauce.
Cover and simmer 5 minutes more.