To Clean: Select parsnips as you would carrots: small to medium size, and firm. Avoid large ones, as they are probably woody at the center. Wash with brush and scrape, if desired. Parsnips may be shredded or sliced as indicated in recipe.
To Boil: Cut parsnips into 1/8- inch slices. Combine parsnips, salt, and lemon juice in a saucepan; add water to cover, and bring to a boil. Reduce heat; cover and simmer 10 minutes or until parsnips are tender. Drain.
Other Cooking Methods: Deep-fry; sauté; simmer; steam.
Serving Suggestions: Parsnips may be served with any of the following: Dill Sauce, Horseradish Sauce, Lemon-Butter Sauce, Mustard Dip Sauce, or any sour cream or white sauce.