If you are short on time and looking to achieve similar results to a roasted parsnip then try this technique which involves par-boiling and then pan frying. This is a great option for when the oven is full on Christmas day!
Lovely and quick way to do parsnips. Wont bother roasting them again. - 16 Oct 2017
I've never made parsnips before- this was a first for me. I sliced them the long way, which was a pain, but they're attractive that way and cook quickly, so it was alright. I seasoned the parsnips with salt and pepper, did NOT boil them first, did NOT add flour either, and dropped them into a butter/olive oil mixture (I didn't want the butter to burn). They really came out delicious- tender, tasty, and my family loved them (even my dad, and he doesn't like anything unless it's a potato). I'd definitely make these again. - 28 Jan 2007 (Review from Allrecipes US | Canada)
I grew up loving parsnips cooked this way by a beloved grandmother. She didnot coat them, just sauted them slowly in the butter. Yummy but an aquired taste, I feel. - 02 Mar 2001 (Review from Allrecipes US | Canada)