Parsnips have a delicate, sweet, slightly nutty flavour, and belong to the carrot family. Bake, boil, microwave, roast, sauté, steam, stew, there are many ways to use a parsnip. A good source of fibre, vitamin K, vitamin C, and potassium.
Refrigerate in plastic bags. The lower the temperature the better as some starch conversion to sugar will occur making your parsnip taste sweeter.
Bake, boil, microwave, roast, sauté, steam, stew. You can even make parsnip cake which is similar in texture to carrot cake!
Parsnips make delicious chips or wedges; chop them up and add to braises or stews; use in stir fries, salads, soups, or soufflés.