Just a reminder, for cooks who may not already know, that spring is the best time of year for parsnips. Overwintering in the ground makes them mellower than those harvested at other times. Too often, I've been tempted by nice-looking ones that turn out to be bitter and sharp.
The best ones I've had were one May, at Cambridge, MA's Summer Shack. Whipped parsnips are hardly what you'd expect at a seafood place, but my lobster-craving friend, visiting from Alaska, ordered them. After one taste, she said that only since she held me in such high regard was she going to let on how good they were, and share them. Granted, they had a lot of butter and probably cream, too, but the vegetable itself shone through. Last night I steamed a bunch grown in-state, then sauteed them in just a little butter...very, very good. If you're not a parsnip fan, you probably haven't had one that were picked at the right time.