Preheat oven to 180 Celcius.  Peel and then cut the parsnips into 5 cm rings. Take out the core of the parsnip to form the rings into cups. Make a stuffing with the bread crumbs,  herbs, onion, cheese and butter. Fill the parsnips with the stuffing.

Place upright in a oven proof dish. Drizzle with a little oil. Sprinkle with salt and pepper and cover with a lid or foil. Bake for 45 to 50 minutes until the parsnips are tender. Remove the cover and serve immediately. These are great also cooked in the drippings with roast chicken, lamb or beef. Just add them to the roasting pan somewhere in the last half of the cooking time and drizzle them with meat juice occasionally. Delicious.