You can boil a parsnip; you can boil it then mash; and even add the mashed parsnip to other vegetables. All of which, of course, are delicious. But, if you want to make your parsnips sing with sweetness and texture, then roasting is the only way to go. The much-maligned parsnip comes into its own when roasted in the oven as it intensifies what already is a sweet vegetable. Plus, the roasting in hot fat also caramelizes those sugars which add a lovely crisp coat to the parsnip. And the biggest bonus, all this can be achieved easily and quickly. Love it. Which oil or fat to use is up to you. Goose or duck fat will add even more flavor to the parsnip, as will dripping or lard but not quite as much. Oil gives no taste but does still create the crisp outer.
