Parsnips are closely related to carrots. The long cream-colored roots are quite sweet and get sweeter when they stay in the ground and sustain a few freezes. Much like other root vegetables they are delicious roasted, mashed, pureed or in a hash. They are high in potassium and other minerals and have plenty of antioxidants and fiber.
Parsnips keep well in the refrigerator or in a cool basement. In the late winter/early spring after it’s been in storage (or in the ground) for a long time the center can get quite woody and fibrous and can be cut out before using the rest of the root.