Fine Words May not Butter Turnips, but Very Dark Sugar Certainly Makes Parsnips Edible

At last I get round to sharing the
one and only way to get parsnips
past the discerning noses of those
who hate them.

Slice them lenththwise, the thickness of a little finger.

Steam them very lightly, just to the
point where they are "al dente".

Put in a hot oven, dabbed with butter and dark
demerara sugar.

Use honey, if sugar is a dietary problem,
or oil instead of butter, for that matter.

Bake until an appetising golden colour.

Sit back and admire the contented faces.