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Preheat your oven. Parboil if you prefer a soft texture. Roast until lightly browned. Serve immediately.
Set it to 400 degrees Fahrenheit (200 degrees Celsius). You can skip straight to roasting, but parboiling the parsnips first will help prevent dry or chewy parsnips. To parboil, put whole or halved parsnips in salted, boiling water and cook for 8 minutes or until slightly tender. Rinse with cold water until they stop steaming, then pat dry.  This is more important for mature parsnips more than 1 inch (2.5 cm) in diameter, which have a woody, fibrous core. If you do not plan on parboiling, cut out the cores from large parsnips and discard them.  Parboiling the peel will loosen it and allow you to slide it off by hand. If you did not parboil, leave the peel intact, since the best flavor is right underneath it. The parsnips are ready when they are browned or lightly caramelized in a few places, but not yet shriveled. This typically takes 45 minutes, or as little as 20 minutes if you parboiled the vegetables first. Check on them early, since cooking time varies with the size of your pieces. For more even browning, check on the parsnips after 10 or 20 minutes and flip pieces that are sticking to the pan. Like potatoes, parsnips tend to have a dry texture that improves when paired with butter, cream, yogurt, or crème fraîche. Optionally, toss with fresh herbs that match your seasonings, such as chopped cilantro to go with coriander and cumin. You can keep the dish warm in an oven on a low setting until the rest of your dinner is prepared.