I pulled a bunch of carrots from the garden the other day. They taste great raw and they’re easy to chop up for my daughter’s lunch box. We’re about at the tail end of the peas, it got a bit too hot for them last week and the winds the past several days have kind of beat them up. Tomatoes are starting to come in, I’m growing three different kinds this year. (My kid is a big tomato fan with me!) I’m growing broccoli for the first time and it’s looking promising. But I planted a bunch of parsnips for some reason and I’m not quite sure what I’m going to do with them. So if you’ve got any good parsnip recipes, I’m open to hearing them! #Vegas #garden
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Jill Will Run 
We love roasted parsnips. Olive oil, garlic, Rosemary
That sounds good to me. Have to see if I can coax AwesomeA to try them!
We like to just cut them into sticks and shake them up in a bag with a little olive oil, rosemary, and garlic. Then roast them in the oven until they are just starting to Carmelites a bit.
Copycat!
Oops, forgot to read other comments! I should have just said, Amen!
Third vote for roasted. One of my favorite easy recipes is to peel & dice up a random collection of root veggies (carrots, beets, parsnips, turnips), toss with a splash of olive oil, a pinch of salt and lots of black pepper and/or whatever herb sounds good for about a half hour on 450. Delicious over almost anything: rice, pasta, quinoa, lentils, polenta, mashed sweet potato, etc. Parsnips are surprisingly sweet for their woodiness compared to carrots.