Piglet, go to Delia's Christmas cookbook page 142 - Parmesan-Baked Parsnips. I can recommend these being frozen at the par-boiled/coated in flour/parmesan/milled black pepper stage.

Tony regularly does these to that stage, when cold open freezes, then bags up. Just take as many out of the bag as you need and bake as instructed.

In the unlikely event you haven't got Delia's Christmas cookbook, you should be able to find the recipe on deliaonline.co.uk. Failing that I can always type it out for you.

Can't recommend them highly enough!!

valmarg