Serve these parsnips as an accompaniment to ham or pork chops or as a vegetarian entrée over rice or lentils.
Peel, core, and cut into large matchsticks (batons):
      1 1/2 pounds parsnips
Drop into a pot of boiling salted water and boil for 2 minutes; drain. Cook in a large skillet over medium heat until softened, about 5 minutes:
      3 tablespoons butter or vegetable oil
      1/2 onion, finely diced
Add and cook, stirring constantly, for 1 minute:
      1 tablespoon curry powder
Stir in:
      1/2 cup chicken stock or vegetable stock or whole milk
Add the parsnips and simmer, covered, over low heat until tender, about 10 minutes. Stir in but do not boil:
      1/2 cup yogurt
Season with:
      Salt and ground black pepper to taste
Garnish with:
      4 slender scallions (including 2 inches of green), thinly sliced
      Fresh cilantro sprigs (optional)