Butter and parsnips are a match made in culinary heaven. Preheat the oven to 180°C/gas 4. Peel 2–3 parsnips, discard top and bottom, and cut across in half, then lengthways into wedges. Grease a 1 litre roasting dish with 80 g butter and lay the parsnips in it. Add a few sprigs of thyme, season well and pour in a cup of boiling water. Seal tightly with foil and bake for 45 minutes. Take the foil off and continue to cook until the parsnips are golden. These are particularly good served with roast meat, red and white.