We typically harvest, eat and store parsnips like we do carrots.
Harvesting Tips: Since parsnips grow underground, harvesting is a bit tricky. 1) Most parsnip varieties mature in about 4 months. 2) When harvesting parsnips, you need a tool such as a Cobrahead which is what I use to carefully loosen up the soil around each parsnip and then gently pull.
Short Term Storing Tips: 3) I would suggest rinsing the dirt off while you are outside. 4) Cut the green stems to about one inch above the parsnip and add the leaves and stems to your composter. 5) After the parsnips dry, put them in a container in the refrigerator.
Long Term Storing Tips:   6) Use a peeler to remove a thin layer of the outer skin. 7) Slice the parsnips based on how you would like to use them in the future. I like to freeze sliced parsnips for a side dish and larger chunks to be roasted. 9) Blanch or boil the slices for about 3 minutes and the chunks about 4 minutes. 10) Submerge the parsnips in ice water for the same amount of time. 11) Let them dry. 12) Individually freeze them on a dish or a tray. 13) Store enough for one meal in a vacuum sealed bag.
