My favorite way to prepare parsnips is to sauté them in a small amount of butter. First peel and cut into chunks or thick slices. Older, larger ones should be cored. Also if you roast them in the oven, it’s better to core them. Boil them for a few minutes in water, drain, then sauté in butter until tender and brown.

GLAZED PARSNIPS 3 cups sliced parsnips, cooked in water until tender, about 10 min. Drain. Heat in saucepan: 2 TB butter, 1 TB honey, ¼ cup orange juice, and 1 tsp grated orange peel. Combine with parsnips.