October – November
Scrub well before cooking. Use parsnips like potatoes or carrots: boiled, mashed, roasted, in soups and stews, grated or sautéed.
STORAGE AND HANDLING:
Store parsnips unwashed in a plastic bag in the refrigerator. Trim off any leaves. Scrub well before using and unless it is absolutely necessary do not peel because many nutrients are close to the skin and are lost if the parsnip is peeled.
Parsnips are extremely high in potassium. They also have large amounts of fiber, carbohydrates and some magnesium and phosphorus.