IN SEASON - November
The parsnip (Pastinaca sativa) is a root vegetable related to the carrot. Parsnips resemble carrots, but are paler than most of them and have a stronger flavor. Like carrots, parsnips are native to Eurasia and have been eaten there since ancient times.
Trim off any green tops and refrigerate the roots for up to three weeks., storing in a perforated plastic bag to retain moisture.
Most of the flavor in parsnips is right below the skin so rather than peel too much of the outer layer , you can just give them a good scrubbing. You can roast, bake, broil, mash them or even puree them into a soup. Small, tender parsnips may be peeled and grated raw into salads.