If your parsnips are more than 'baby parsnips' it is a good idea to take the woody middle out first, before you cook them. This cuts down on the cooking time and gives you a light and delicate parsnipy taste rather than a woody one, which is better for buttered parsnips. Cut them lenghtwise in quarters than just cut the woody section down wards as well at a right angle and it just peels away. You can use the middle bit for soups and stocks - don't waste it. However you do it, make sure you have a very sharp knife, it's easier and you are less likely to cut yourself.