Some people liken parsnips to a pale carrot, but they are so much more. Their sweet and nutty flavor allows them to pair well with both sugary and savory dishes. The cold weather only intensifies the natural flavor in parsnips, and they are one of the few veggies that improve with size (they stay tender rather than getting fibrous or unflavorful as some veggies do when they get too big).
Keep parsnips unwashed in the refrigerator in a perforated plastic bag. They should last for several weeks stored this way. If they start to get a little wrinkly, you can always just throw them in a bowl of water and let them sit in the bowl in the fridge to a day or so.
To prepare parsnips, wash and peel if desired. I never peel my organic carrots because it wastes good flesh and fiber. You really don’t need to peel these parsnips either, but it’s up to you. If you plan to steam them, the skin will fall off pretty easily once they are cooked. If you want to freeze your parsnips, you will probably have the best luck cooking and then pureeing them first.
Half a cup of sliced, cooked parsnips has 3 grams of fiber and only 55 calories. They are a source of vitamin C (11% of RDA), folate (11% RDA) and manganese (10% RDA).