Other easy ways to cook them: roasted in the oven with other root vegetables, tossed with olive oil and seasonings or slice them real thin and sauté them in butter in a frying pan.
3 TBLSP Butter
Melt in a heavy-bottomed soup pot until beginning to brown.
1 pound parsnips (chopped)
2 med onions (chopped)
2 cloves garlic (minced)
Add and saute until onions are translucent but not brown
6 cups chicken or vegetable broth
1/4 tsp ground nutmeg
Add and bring to a simmer. Cook until parsnips are soft, 40 minutes.
1/2 cup evaporated milk
Add and remove from heat. Pour into blender and puree until velvety smooth.
1/3 cup maple syrup
2 TBLSP Dijon mustard (or more for a spicier taste)
salt to taste
Stir in. Serve garnished with 3/4 cup toasted pine nuts or other nuts and slices of fresh bread.
From Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert