Wash and peel the parsnips
Trim off the ends
Cut into even pieces
Boil in salted water until tender
Drain well
Mash with butter, salt, and pepper
Roast with oil, salt, and herbs at 400°F until browned
Steam until fork-tender
Sauté in butter or oil until golden
Add to soups or stews and cook until soft
Puree after cooking for a smooth side dish