Roast parsnips are gorgeous...i usually add a squirt of honey to mine. As for the spuds, i always pre-boil then give em a good shake. Then add them to a tin of very hot oil with a few chopped up garlic gloves, a dusting of fresh thyme and some sprigs of rosemary from the garden.
And monday night is leftover night....BUBBLE N SQUEEK !!!...gods own food.
It's when you bite into one, expecting it to be a ROAST POTATO and getting a parsnip that ultimately leads to a sense of disappointment. And sometimes, quite a big one.