Place the orange juice, cinnamon and honey in a pot, boil for about 1 minute. Add the parsnips, stir to coat the parsnips in the juice. Cover and bring to the boil over a medium heat and cook for 1 minute.

Reduce the heat to very low and cook for about 5 minutes. Turn the heat off and allow the parsnips to stand for a while to continue cooking.

Serve sprinkled with washed and dried marigold petals. Delicious with Moroccan flavoured meats and couscous.