Refrigerator: 2-3 weeks
Food cupboard: 1-2 weeks
Frozen: 6 months
Tip: You can also freeze parsnips. Wash, top and peel then cut into 1-inch pieces. Boil for 2-3 mins, then immediately place in cold water, drain and then freeze in a freezer bag (remember to remove excess air from the bag first).
Before storing, wash the parsnips and cut off the tops. Let them air dry then wrap loosely in a plastic bag. Place in a crisper drawer of your refrigerator. Place near the back to keep them cooler.