The National Paralegal College reports that the test was first introduced during a 1970 U.S. Supreme Court case, Lemon v. Kurtzman.
Preheat oven to 450Â°F. Toss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.oss parsnips with oil and salt to taste in a shallow (1-inch-deep) baking pan and roast in middle of oven, turning over halfway through cooking, until golden and tender, 30 to 35 minutes total.
Method. 1  Heat oven to 200C/180C fan/gas 6. 2  Cook the potatoes and parsnips in a large pan of boiling salted water for 3 mins. 3  Drain, then separate potatoes from parsnips. 4  Meanwhile, pour the oil into a roasting tin and heat for 5 mins. 5  Coat the potatoes in the hot oil, then roast for 25 mins. Coat the potatoes in the hot oil, then roast for 25 mins. 2  Remove from oven, add the parsnips and garlic, then return to the oven and cook for a further 30 mins, giving the tin a shake halfway through.