2 lbs parsnips, peeled, quartered lengthwise, cut into 2-inch lengths
4 tablespoons butter
14 cup mustard seeds
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
Steam parsnips over medium heat until tender, about 10 minutes. Transfer to paper towels to drain. Melt 1 tablespoon butter in small skillet over low heat. Add mustard seeds; cover and cook until beginning to pop, about 2 minutes. Remove from heat. Let stand until popping stops, about 8 minutes. Melt remaining 3 tablespoons butter in large nonstick skillet over medium heat. Stir in maple syrup and Dijon mustard. Add parsnips; toss to coat. Saute until parsnips are glazed, about 8 minutes. Add mustard seeds and toss to coat. Season to taste with salt and pepper. Transfer to platter and serve.