My favorite way to cook parsnips is to braise them. A little balsamic vinegar balances the sweetness of parsnips pretty well. Nice side dish, along with some fresh JSF greens.

~ 2 lbs of parsnips, peeled, sliced thinly
1/2 cup chicken broth or vegetable stock
1/4 cup balsamic vinegar
1/8 cup olive oil
splash of soy sauce
spices! (I like adding aleppo. I bet it would be good with ginger. Or how 'bout GREEN SHALLOTS!? Whatever you like!)

Put it all in a heavy skillet or cast-iron pan. Bring the liquid to a boil, then simmer until parsnips are soft and liquid has made a yummy glaze.

-Hannah Harwood Doyle