RAW:
Peel a parsnip, shred it, and add it to a salad. Its flavour is very mild and won't intrude on your greens, but you'll be adding nutritional benefits to your salad.

STEAMED, BOILED, BRAISED:
Peel and thickly slice parsnips for adding to long-cooking bean or grain stews.
Peel parsnips. Then slice and add to soups early in the cooking stage for a delicately sweet flavour surprise.
Peel parsnips. Then slice and steam in a small amount of water for 10 to 12 minutes to use as a side dish.

SAUTEED:
Peel and shred parsnips. Sauté parsnips in a wok or skillet with a small amount of extra virgin olive oil and a little water until tender, about 7 to 10 minutes.
Dice peeled parsnips and carrots, and sauté in a skillet with a little olive oil and water. Add a little lemon juice, wine, and seasonings and enjoy a tasty side dish.

ROASTED:
Peel parsnips and slice in half lengthwise. Toss in a little extra virgin olive oil and spread out on a lightly oiled baking pan. Roast in a 400 oven for 25 to 35 minutes, turning frequently to avoid sticking and burning. Season if desired.