Parsnip is a sweet root vegetable native to Europe but now grown worldwide. Probably first used by the early Greeks and Romans in their wild form. The parsnip, along with carrots, celery and parsley is a member of the umbelliferae family; named for the umbrella-like shape of its flower clusters.  Parsnips require a long, cool growing season. Frost improves the flavor as the starch turns to sugar, giving it a delicately sweet, nutty taste. It is sold fresh year around, but it is its best during the winter months. It is cooked in stews, as a first course or accompaniment for meat and poultry. It can be steamed, fried, boiled and roasted. Roasting brings out its sweet earthy flavor. Parsips are a good source of vitamin C and potassium and are high in folacin.

Keep refrigerated at 32°-40°F at 90-95% relative humidity. Exposure to air can turn parsnips brown. Store in home refrigerator in a plastic bag.

Yield: 
1 lb. parsnips = 2 1/3 cups cooked, sliced

Here is a nice link to some parsnip information and recipes:
http://members.tripod.com/hruggiero/produce/parsnip.htm