1 onion, diced
2 cloves garlic, minced
1 cup fresh parsnips, peeled and sliced
3 tablespoons butter
1 pound potatoes, peeled, seeded and cut into 1/2 inch strips
1 tablespoon dried dill weed
1/2 cup dark rum
1/2 cup chopped fresh parsley
In a large bowl, mix together onion, garlic, parsnips, butter, potatoes, dill weed, parsley, and 1/2 cup rum. Cover bowl and refrigerate for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C).
Place parsnips and potatoes in a large, heavy pan and drizzle with butter mixture. Place cauliflower florets on bottom of greased 12x10 pan. Sprinkle with chopped parsley and serve immediately. Cover and refrigerate oven for 30 minutes.