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Before sugar was readily available, parsnips were used to sweeten jams and cakes. Grate finely to use for a unique pizza crust; slice and bake to make crispy chips; purée with sautéed leeks for soup and garnish with parsley.
Remove any greens, and store wrapped in paper towels inside a reusable plastic bag in the crisper drawer of the fridge for up to two weeks.