How do you like to eat parsnips? These delicious root vegetables are usually a bit sweeter than carrots and we often add them to our chicken soup, but lately, we’ve been making this parsnip gratin inspired by Nigel Slater. It’s easy to make in a skillet - just pop it into the oven and serve alongside a roasted chicken, pork tenderloin, or steak along with a simple salad. This is enough for about four servings. You could also take it a step farther and make it even more decadent by using melted duck fat or schmaltz in place of the butter.