Preheat the oven to 160°C.
To toast the pumpkin seeds, mix them with salt and a splash of olive oil, lay them on a baking tray, and bake in the oven for 10 minutes.
Cut each parsnip in half. Melt the butter in a frying pan over medium heat.
Add the parsnips, season with salt and Sichuan pepper, and toss to coat. Add the chicken stock, juniper berries, star anise, and bay leaves, and bring to a boil. Cook until the liquid has almost completely evaporated.
Add the honey and cook until the liquid has become rich and thick and the parsnips are glazed. Taste and season with salt and lemon juice, then add the tarragon and raisins. Transfer to a serving plate and garnish with the toasted pumpkin seeds
