2Cut the peeled parsnips in half lengthways and in half again.
3 Bring a pan of water to the boil.
4Add a pinch of salt and the parsnips and cook for 2 minutes.
5Drain in a colander keep to one side.
6In a small saucepan melt the butter with the maple syrup and heat gently. Place the blanched parsnips into a roasting tray and brush thoroughly with the maple-butter mixture. Season well with salt and pepper.
7Cook in the preheated oven, shaking the pan frequently, for 30 minutes or until golden brown.