2 medium sized parsnips
1/4 cup water
1 tblspn butter
Method: Peel parsnips & cut off top and tail, cut into quarters & then into pieces about 1 cm in size. Put parsnips in casserole with water, the juice of the lemon, the lemon shell & the butter. Cover with lid or plastic wrap & cook for 6 - 8 mins. Stir every 2 mins. Let stand for 5 mins, drain off liquid, remove lemon shell & serve.
Source: Cook Book: St Joseph's School, Clare (Clare: St Joseph's School, 1991), p.52.