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One of the most underrated garden vegetables, parsnips were typically not consumed as much in the United States compared to other parts of the world.  Of all the root vegetables, they have a sweet, somewhat nutty taste. Regarding nutrition, parsnips are noted most for mineral content and are particularly high in potassium. They also have a higher vitamin C content than their popular cousin, the carrot. In addition, they rival potatoes for carbohydrate and vegetable protein.

Trim parsnip tops and refrigerate unwashed in a plastic bag for up to 2 weeks.  Parsnips may be frozen—blanch 1-inch chunks for 2-3 minutes, run under cold water to stop the cooking process, drain and pack into airtight containers such as zip-lock freezer bags.
Parsnips can be cooked just as you would cook carrots. They are tasty grilled: lightly coat with olive oil and season with salt and pepper.  Grill for 10-15 minutes, turning occasionally and rearranging to cook evenly.

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