adapted from From Asparagus to Zucchini
Peel skins; or, scrub parsnips and carrots with a stiff vegetable brush under running water to remove any remaining soil.
Eat carrots raw as sticks or grated into salads.
To cook evenly, cut carrots and parsnips into uniform-size pieces, or add narrow sections halfway through cooking.
Boil 1-inch parsnip chunks for 8-10 minutes, or until tender but not mushy.
Steam 1-inch parsnip chunks for 5 minutes longer if intended for puree. Enjoy parsnips plain or topped with butter.
Sauté thin parsnip and/or carrot slices in butter, with a dash of salt and pepper.
Try parsnips cooked and mashed; top with butter and chopped parsley. Leftover mashed parsnips may be added to sauces, gravies, or soups as a thickener, or shaped into thin patties and fried.
Oven-roast parsnip chunks, or grill them outdoors.
Puree parsnips/carrots with onion and curry spices into a creamy soup.
Dice, slice, or cut carrots and parsnip in chunks and toss into soups, stews, casseroles, and stir-fries.
Try a simple puree of carrot soup with onions or leeks, freshly grated ginger, and a dash of salt or soy sauce.
