Boil, steam, stir-fry/saute, braise/stew, deep-fry, pressure cook, or microwave
Parsnips should be harvested in the fall after air temperatures drop. Parsnips become sweeter after they are stored in a cool place for a few weeks. Like carrots, they may be stored in the ground and harvested as needed. They may freeze solid without serious injury provided they are left in place until they have thawed. They will not survive freezing and rapid thawing in air.
Dig and store indoors or leave in the ground over the winter and dig as needed. Protection is required to avoid freezing tops of parsnip roots.
Storage and Preservation Methods
Common storage, can, freeze, or dry.
To store in the ground until used put a put a thick mulch of straw, leaves, etc. over them to keep them from freezing as frost kills the tops. Heavy duty garbage bags full of dry leaves laid on top of the row are e
It is difficult to plant tiny seeds thinly enough. Try a salt or pepper shaker to sprinkle seeds thinly. Thin them to make room for parsnip roots to grow. Thin weekly until plants are about 1 1/2" apart.