Choose small to moderate parsnips, well-formed, smooth, firm and free from serious blemishes or decay.
Best buy: The first frost of the year converts the parsnip's starch to sugar and gives it a pleasantly sweet flavor.

Avoid Parsnips with large, coarse roots which will have woody, fibrous, pithy centers
Avoid also badly wilted and flabby roots which will be tough when cooked.
 

Parsnips have nearly the same storage requirements as topped carrots. They can be stored in the crisper of the refrigerator for 2-3 weeks.

As they age, parsnips dry out and soften.

Parsnip do not need to be peeled.

Parsnips can be roasted, cooked in butter, added to stews and braises, used in soups, or simply boiled and mashed. Traditionally they have often been used to make beer and wine.

Parsnips can even be used in dessert recipes such as "parsnip pie," in which they are combined with sugar and spices in a pastry crust.

Use like carrots

Season with sugar, curry powder...

Emeril Lagasse suggests a Cream of Parsnip Soup with Crab Meat
Peel strips of parsnip with a vegetable peeler. Fry peeled parsnips in vegetable oil. Mound the parsnip strips in the center of a bowl of Cream of Parsnip Soup

Parsnip chips: Thinly slice each parsnip lengthwise with a vegetable peeler; deep-fry until golden.
 

Ireland
Parsnip and Apple Soup seasoned with garlic, cumin, curry powder, coriander and cardamom.
The Irish also make a beer by boiling the roots with water and hops.

Holland
Parsnips are used in soups