Source: The Madison Area Community Supported Agriculture Coalition
1 pound parsnips
1 T butter
1 cup unsalted stock
salt and pepper
4 T heavy cream
1/2 cup freshly grated parmesan

Peel parsnips; slice into thin rounds or cut into matchsticks. Heat butter in skillet over medium flame. Add parsnips and cook, tossing often, until partially tender, about 3 minutes. Add stock and bring to a simmer. Lower heat, cover skillet, and gently simmer parsnips until almost tender, 5-6 minutes. Uncover, raise heat to high, and cook until liquid reduces to a syrupy glaze. Season to taste with salt and pepper. Heat oven to 400 degrees. Butter a baking dish. Place half the parsnips in dish. Drizzle with half the cream and sprinkle with half the parmesan. Repeat layers with the remaining ingredients. Bake until golden brown, about 20 minutes.