1 /2 lbs. parsnips
1/4 cup oil
1 Tbs. unsalted butter
1 Tbs. clear honey
1 Tbs. finely grated or chopped fresh ginger root
1. Preheat the oven to 425-degrees.
2. Peel and cut the parsnips in half lengthwise, or quarters if they are large, to make pieces about 3 inches long and 1 inch thick. Remove any woody cores.
3. Put in a large saucepan and cover with water. Add a pinch of salt and bring to a boil over high heat. Boil for 1 minute before draining. Return to the saucepan and dry well by shaking the pan over low heat for about 1 minute.
4. Heat the oil in a roasting pan on the stove top. Add the parsnips and cook quickly over high heat, turning to color evenly. Add the butter to the pan, transfer to the oven to roast for 10 minutes. Spoon out the excess oil.
5. Add the honey and ginger root, turning the parsnips to coat evenly, and roast for another 5 minutes.
6. Lift the parsnips out of the pan and serve hot with pork or chicken.