Roasted Parsnips

Fresh parsnips
Salt
Butter

A great deal of a parsnip's flavor is just under the skin. Peeling it off, the way you might a carrot, will remove some of the most delicious flavor. Instead, scrub each parsnip well with a vegetable brush under running water. Trim each end.

Cut in half lengthwise or leave whole if they are thin. Alternatively, they could be cut crosswise into rounds. Sprinkle with a little salt. Steam over boiling water until partially tender (can be pierced with a fork) but still have some firmness. How long to steam depends on the size of the parsnip, but figure 8 - 15 minutes. The goal is to pre-cook them enough to ensure a creamy interior after roasting without making them soggy, which would prevent them from browning properly. Drain the steamed parsnips well and let them steam dry for a few minutes in the pot to remove excess moisture.

If making for Thanksgiving or Christmas dinner, you can prep them through this point a day or two in advance and roast on the day you are serving dinner.

Place in a baking dish, dot with butter, and roast in the oven at 350° F. until they have browned, about 30 minutes. Serve hot.

I like the flavor better when the parsnips are baked, but they could also be fried in butter. They absorb quite a bit of butter while frying.