Parsnips, like carrots, may be used in sweet or savory preparations because of their….

High natural sugar content. Cook diced in milk, sugar until tender, puree, strain, freeze into ice cream. Boil until tender, mash with butter, cream, blue cheese. Sauté sliced with onions, tomatoes, vegetable stock, blend into soup. Thinly slice parsnips, fennel, celery root, toss with lemon vinaigrette. Store as you would carrots, cool, dry up to 2 weeks.