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Melt butter over medium heat in a medium saute pan.
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Gently stir in garlic and allow to perfume the butter, about 30 seconds.
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Spoon in the honey, chicken stock, a pinch of salt and a generous grind of pepper. Turn heat to full whack and add parsnips, too.
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As the liquid boils away the parsnips will cook through; stir every once in a while.
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Once the liquid is almost gone, continue to stir and turn heat down the medium-high.
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Let the parsnips become sticky and well-colored.
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If using the rosemary, quickly toss onto the finished parsnips in the pan and make sure some heat touches the rosemary (ah, now its oils have awoken!).
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Dump snip-snaps lovingly onto a platter and serve steaming.