"Fine words butter no parsnip." --Southern proverb probably rooted in the earthiness of this vegetable that people love to love or love to hate.

MUSTARD-GLAZED PARSNIPS -- In buttered baking pan, pour a mixture of melted butter, Dijon mustard, honey and bourbon over cooked, sliced parsnips and brown under broiler. Add carrots and baby onions, if desired.

PARSNIP FRIES -- Drop grated parsnips in hot oil and fry until golden. Drain, then season.

PARSNIP FRITTERS -- Mash cooked parsnips with a large spoonful of flour, some brown sugar, spices (mace, nutmeg, black pepper), butter and a couple of eggs to make balls or cakes. Fry in butter.

PARSNIPS AND APPLES -- Combine mashed parsnips and cooked tart apples, season with nutmeg and/or sage.

PARSNIPS AND BEANS -- Combine canned beans (kidney, navy, white, etc.), chopped tomatoes, and mashed parsnip seasoned with chili powder or paprika and bake. Top with buttered bread crumbs if desired.

PARSNIPS AND CHICKEN -- Brown chicken pieces and place in baking pan with chopped parsnips, carrots and sliced leek. Cover with white wine and seasoned chicken stock and cook in moderated oven about an hour.

PARSNIPS AND MUSHROOMS -- Puree cooked parsnips and stir in sautéed mushrooms and garlic, lots of melted butter, some heavy cream, and egg yolks. Season and fold in beaten egg whites. Bake in soufflé dish in hot oven until high and brown on top, about 20 minutes.

PARSNIPS AND ORANGE -- Toss cooked parsnips with a mixture of melted butter, orange juice and peel, nutmeg, and honey or maple syrup.

PARSNIPS AND POTATOES -- Combine grated parsnips and potatoes, onions, horseradish, chives and heavy cream or yogurt and bake in a covered casserole for about an hour. Uncover and bake until brown. Top casserole with buttered bread crumbs before baking, if desired. Alternately, all of the above can be mashed together.

PARSNIPS SAUTÉ -- Roll cooked parsnip lengths in melted butter, chill, then coat with flour and paprika, and sauté in butter until crisp.

PARSNIPS SLAW -- Combine grated parsnips, chopped celery and green pepper and mix with mayonnaise, vinegar, lemon juice, some oil or milk, celery seeds and parsley.

SCALLOPED PARSNIPS -- Layer cooked lengths of parsnips in baking dish, sprinkling layers with flour and seasonings and dotting with butter. Pour over some milk or cream and top with buttered bread crumbs. Sprinkle over some toasted slivered almonds, if desired. Bake until golden.