parsnips (prepared weight)
unsalted butter
Dijon mustard
honey or 1 tbsp maple syrup
cognac
salt
butter
ground black pepper to taste
chopped fresh parsley
Directions
Pare parsnips. Cut into sections 3 inches long by 1/2 to 3/4 inches wide.
Cook parsnips in salted boiling water for 5 minutes. Drain and set aside.
Put butter, Dijon mustard, honey or maple syrup, and cognac in a medium size pot. Over medium burner, heat and blend contents. Do not boil. Once blended, remove from heat and add parsnips. Toss until thoroughly coated.
Transfer coated parsnips in a single layer to a buttered 9 X 13 ovenproof dish.
Bake in a 375°F oven for 10 minutes, and then broil for 3 to 4 minutes or until lightly browned.
Serve garnished with ground black pepper and freshly chopped parsley.
