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If you're making potato rosti just grate a little parsnip to add to the mix and fry - lovely.

Durgan wrote:http://www.durgan.org/URL/?JLVLS 3 November 2011 Cooking Parsnips.

Method of cooking: Wash, cut into longitudinal pieces fairly thick,steam cook for about five minutes (watch closely since it cooks quickly). After cooking place on a butter greased oven pan, swipe the parsnip slices with butter and sprinkle a small amount of brown sugar, place under broiler and brown slightly. Serve.

I don't like parsnips (I can tell the majority of people on this thread are furious!) but my husband loves them so I am trying this recipe tonight

I always used to boil the parsnips before roasting and, as I had done since a child, drank the water when cooled and fridged, as my mother used to say the vitamins were all in the very sweet cooking liquid. Also I have fried them off after parboiling. Nowadays I just roast them without parboiling. They make brilliant crisps, sliced very thinly and deep fried. I love them in soup too, with carrot and onions and made up with chicken stock and a sprinkle of pili pili to make it a little spicy. Here in Brittany, parsnips are not generally eaten and sometimes are quite difficult to find - they are called "panais" in French.

We've just finished drinking a batch of very fine parsnip wine from a glut we had in 2008. Well worth the 18 month wait to drink it! Looking forward to getting the allotment planted out next year for another batch!