To roast parsnips, peel 2 1/2 pounds of parsnips, and slice into strips. Toss the strips in a mixture of 1 clove of minced garlic, 1 tablespoon of chopped rosemary and 3 tablespoons of olive oil. Sprinkle with salt, pepper and cumin. Bake at 450 degrees Fahrenheit for 20 minutes.
When roasting, turn the parsnips after 10 minutes, and continue cooking until the strips are tender and partially browned.
Parsnip and carrot soup is also an option. Begin the soup by cooking 1 chopped onion in 1 tablespoon of olive oil until the onion is tender. Add 3 cups of chopped parsnip, 3 cups of water, 28 ounces of chicken broth and 2 1/2 cups of chopped carrot to the soup. Cook the soup for 60 minutes, or until the vegetables are tender, and add 1/4 teaspoon each of salt and black pepper to the soup. Puree the soup in a food processor before serving.
To make mashed parsnips, boil 2 pounds of peeled, diced parsnips in water with 1 teaspoon of sea salt. After the parsnips are tender, drain the water, and place the parsnips in a food processor with 3 tablespoons of heavy cream, 2 tablespoons of unsalted butter, a pinch of nutmeg and 1 teaspoon of sea salt. Puree the parsnips until they are smooth, and reheat the mixture before serving, if necessary.