A member of the Umbel family, parsnips closely resemble their relative, the carrot, but have a sweet, nutty flavor. They are typically a bit larger and paler in color than the carrot, but similarly gain a sweeter flavor if left in the ground and harvested after a frost.
Remove greens from parsnips before storing. Store unwashed parsnips wrapped in a paper towel in a plastic bag or container. They will keep for up to a month in the fridge, but tend to take on a slightly more bitter flavor the longer they sit and if stored with apples or pears.
Wash the parsnip thoroughly with cold water. If the parsnip is large enough, it may need to have its core removed as it will be slightly woody. Parsnips can be eaten raw, but are best used cooked. They can be roasted, steamed, or boiled, and make a great addition to a fall root vegetable dish and can be be frozen for up to 10 months!