This is how Mom used to cook parsnips, glazed in a cast iron frying pan. It is still my favourite way to eat them.
Parsnips have a flavour that is so different from any other root veg, sweet and earthy. They’re an old historic vegetable, used as both a sweetener and sustenance. They add depth to mixed vegetable dishes, such as roasted roots or a good bordelaise mirepoix.
2 c beef stock or roasted veg stock (dark)
2 T balsamic vinegar ~ (Mom didn’t add this, as we hadn’t even heard of it back then.)
Peel and trim the parsnips.
Bring to a boil.
Reduce the heat, cover, and simmer over medium-low heat for about 10 minutes.
Add in the balsamic vinegar.
Eat while hot.