Preheat the oven to 220C fan.

Fill a medium saucepan with 1½ litres of water and bring to the boil on medium high heat. Once boiling, salt the water with 1 tablespoon of salt. Add the parsnips and cook for 5 minutes, until the tip of a small knife easily slides through but the parsnips are not falling apart.

Place a colander in the sink, drain, then transfer the drained parsnips to a large baking tray. Add 2 tablespoons of oil, ½ teaspoon of the pepper and all the maple syrup and toss gently to combine. Roast for 20 minutes, until lightly golden. Remove from the oven, finely grate half the Parmesan on top, and return the tray to the oven for a final 5 minutes, or until the Parmesan is golden brown.

Spoon over the remaining tablespoon of oil and grate the remaining Parmesan on top for a ‘snow-like’ effect.

Sprinkle with the remaining ¼ teaspoon of black pepper and serve directly from the baking tray, with the lemon wedges to squeeze alongside.