Parsnips look like a pale carrot and are actually a relative of the carrot, celeriac, and parsley root.
Store unwashed parsnips in a cool dark place, just as you would carrots. Wrapped in a paper towel and placed in an airtight bag in the vegetable drawer of your refrigerator, they should last up to 2 weeks, if not longer. Cooked parsnips may be refrigerated and used within 3 days.
There?s no need to peel parsnips, just scrub the skin with a brush, trim top and root end and cook. Leave whole or cut into 2-3 pieces and bake. Slice or dice and cook in boiling salted (optional) water for 5-8 minutes, or microwave until just tender. Stir-fry shredded parsnip. Serve as a vegetable on its own or mix with potatoes, carrots, apples or oranges, or add us to casseroles or soups.