 
 <prompt> Preheat your oven. Parboil if you prefer a soft texture. Roast until lightly browned. Serve immediately. <response>: Set am to 400 degrees Fahrenheit (200 degrees Celsius). You fit waka go straight to roasting, but if you parboil the parsnips first e go help prevent am from dey dry or chewy. To parboil, put whole or halved parsnips inside salted, boiling water and cook for 8 minutes or until e don dey slightly tender. Rinse am with cold water until e stop dey steam, then pat am dry. Dis one dey important well well for mature parsnips wey pass 1 inch (2.5 cm) for diameter, wey get woody, fibrous core. If you no wan parboil, cut out the cores from big parsnips and throway dem. If you no parboil, leave the peel intact, since the best flavor dey right underneath am. The parsnips go ready when dem brown or lightly caramelized for some places, but dem never shrink. Dis one dey usually take 45 minutes, or as small as 20 minutes if you parboil the vegetables first. Check on dem early, since cooking time fit dey different based on the size of your pieces. For more even browning, check on the parsnips after 10 or 20 minutes and flip pieces wey dey stick to the pan. Like potatoes, parsnips dey get dry texture wey dey improve when you pair am with butter, cream, yogurt, or crème fraîche. Optionally, toss am with fresh herbs wey match your seasonings, like chopped cilantro to go with coriander and cumin. You fit keep the dish warm for oven wey dey on low setting until the rest of your dinner dey ready. 