"Parsnips work well in stews, etc., but I won't eat them solo."

I've seen recipes for matzah ball soup that uses parsnip, but I prefer them solo... or maybe mixed with tender young carrots. Mainly because they are so sweet... just steam them or use a light glaze.

On St. Patrick's Day one of the local inns serves a corned beef buffet with cabbage, boiled carrots, potatoes, parsnips and turnips and a really nice mustard sauce to top them off. Now if they would only get some nice ales or porter on tap...