Try this for parsnips and carrots (or both together):

1. Boil up some parsnip and/or carrots cut into chunks.
2. When they're done to your liking, drain off the water.
3. Put in a lump of butter, the size proportional to the amount you've cooked.
4. Pitch in some brown sugar (I like to use demarara) and some prepared mustard -- both the taste, start small and add as you like. If you've cooked parsnips either alone or with carrots, try adding just a touch of cinnamon or allspice.
5. Fold it all together to coat the veggies.
6. Serve it. Lie and tell people it was all horribly complicated and took absolute AGES.

(I got this from a graduate of the CIA -- the Culinary Institute of American, not the other one.)