this entry way back in 2008, I love parsnips. Parsnips, like turnips, are underappreciated and vastly underused by most people. Recently I made Susan B's (The Fat Free Vegan) Roasted Parsnip and Garlic Soup, and was surprised to see in her write-up about it that even she does not often use parsnips! People. Use more parsnips. Especially since right now we are at the end of root-vegetable season, and you're probably sick of the same old root vegetables; mix it up a little and add parsnips to your diet.
If you're a scaredy cat and don't want to try anything exotic, the simplest way to cook them is to slice 2-4 parsnips thinly, then saute with 1-2 tablespoons of margarine (or olive oil and salt, if you prefer) until soft and lightly browned, like so:
Spiced Parsnip and Coconut Milk Soup, which I wrote about in this August entry.
A new delicious thing I discovered that you can make with parsnips is the Beet and Parsnip Salad from the Veganomicon. (A badly-spelled version of it is online here.) It's in the back here, pictured with open-faced tofu sandwiches with a pink "cream" sauce that gets its color from extra vinaigrette from the salad.