How the hell do you make crispy roast parsnips?

[Snoozybird]

They either come out a flabby mess or the thinner end gets cremated.

I've tried parboiling, not parboiling, I just tried sticking a bit of plain flour on them before cooking (like you do with roast potatoes) but now the little bastards are floury and floppy.

Gits.

I boil them until cooked but not too mushy (about 10 mins) then fry them in a little bit of oil and butter - lovely, crispy and predictable!

Agree with the other
posters who mentioned Aunt Bessie's. You'll never go back to your own when you've tried these