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.
Count on 1-1/2 to 2 pounds of parsnips to serve 4 to 6 people. First peel the parsnips and then cut them into rounds. Place them in a steam basket and steam over salted water until tender, about 20 to 25 minutes. Save the steaming water. Place 1/2 cup of the reserved steaming water in the bottom of a blender. (You could use cream or even buttermilk, which will temper the sweet taste of the parsnips).