Parsnips may be used in sweet or savoury preparations because of their high natural sugar content. Boil cooked parsnips until tender, then mash with butter and cream and blue cheese. Sauté sliced parsnips with onions, tomatoes, and vegetable stock, then blend into soup. Thinly slice parsnip root, fennel and celery root, then toss with a lemon vinaigrette.

To store, Parsnip is best kept refrigerated in the crisper drawer.