Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)(Drawings by Andy Warhol)
parsnips thoroughly. Scrape. Rinse and drain. Cut in halves or
quarters. Cook uncovered in large amount of salted boiling water 30 to
50 minutes or until tender. Drain. Slice. Remove any woody core. Dress
with hot melted butter mixed with a little lemon juice.
Creamed Parsnips: Dress drained boiled parsnips with well-seasoned
cream sauce. About 1/4 lb parsnips makes 1 serving.
Sauteed Pparsnips:Boil parsnips as described. Drain. Slice lengthwise.
Saute in hot butter or bacon fat until brown on all sides. Season with
salt, pepper, and a little sugar.
My father used to contend parsnips weren't fit to eat until the first
frost which "sweetened" them. Try them sliced, raw in a vegetable dunk.