Parsnips Baked with Cheese
It is often worth introducing some sort of richness to vegetables with a heart of starch. Ideal suitors include butter, cream, bacon fat, and honey. Jane Grigson suggests cheese, often in the form of Gruyère or Parmesan, as do others, who have been known to roll a stiff parsnip mash in grated Parmesan and deep-fry it as a croquette. To this list I add my own, a shallow cake along the lines of a pan haggerty (potatoes and onions topped with cheese), made with thin slices of the root layered with grated cheese and herbs. Parsnip haggerty, anyone?
