Store Parsnip root as you would carrots, cool and dry for up to two weeks.

Parsnips, like carrots, may be used in sweet or savory preparations because of their high natural sugar content. Cook diced Parsnips in milk and sugar until tender, then puree, strain and freeze into ice cream. Boil cooked Parsnips until tender, then mash with butter and cream and blue cheese. Sauté sliced Parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice Parsnip root, fennel and celery root, then toss with a lemon vinaigrette.

Oven Roasted Parsnips with Thyme

Parsnips are a good source of folate, potassium and vitamin C. They also contain fiber, which is beneficial for digestion.