Looking like a large off-white carrot, parsnips are cold-weather root vegetables related to the carrot. Parsnips contain no beta-carotene, but are a good source of vitamin C. After a hard frost the conversion of starch to sugar gives them their sweet flavor. Although you can eat them raw, parsnips are usually eaten cooked. They will hold best stored in a perforated plastic bag in the crisper. Be sure to peel or scrape the outside skin off before eating. Parsnips may be baked, boiled, steamed or micro waved. These parsnips come from Green Rabbit farm in Madison County. They have also provided us with some delicious carrots this year.