1/2 kg medium parsnips, peeled and halved lengthwise
3 tablespoons butter
2 tablespoons seed mustard
1 teaspoon honey
3 tablespoons Irish whiskey
Salt & freshly ground black pepper to taste
Chopped fresh parsley
Preheat oven to 190°C.
Boil the parsnips in salted water until just tender and drain.
Place them in a buttered shallow baking dish in a single layer and bake for 10 minutes.
Melt the butter in a small saucepan over low heat.
Slowly add the mustard, honey and whiskey.
Simmer for five minutes, stirring frequently
Brush this sauce evenly over the baked parsnips and sprinkle with salt and pepper to taste.
Place the parsnips under a preheated grill to lightly brown for about one minute, sprinkle with parsley and serve.