■ Remove and discard any green stems before storing.
■ Store parsnips in a loose plastic bag in the refrigerator for 3 to 4 weeks.
■ Scrub with a clean vegetable brush under running water just before using.
■ Put raw cut parsnips in a bowl of cold water with a splash of lemon juice or vinegar to keep them from turning brown if not using right away.
■ Freeze parsnips for longer storage. Cut into 1-inch cubes and blanch for 2 minutes for best color and texture. Place in labeled freezer containers and use within 8 to 12 months.