Heat the oven to 220c

Cut the peeled parsnips in half lengthways and in half again.

Bring a pan of water to the boil.

Add a pinch of salt and the parsnips and cook for 2 minutes.

Drain in a colander keep to one side.

In 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.

Cook in the preheated oven, shaking the pan frequently, for 30 minutes or until golden brown.

Serve