Carrots and parsnips work well in stews since they can handle being slow-cooked for a while. Also, they are good with meats or poultry, or with potatoes. One of the things I make, is shredded potatoes mixed with shredded carrots and parsnips, mixed with eggs and flour, formed into little burger-like patties and pan-fried with lots of oil.
Parnsips have a strong, distinct flavour so don't use too much or it can be over-powering. Carrots aren't as over-powering. Just as a neat little tip/fact/whatever you call it, don't eat too much carrots. Why? Well, I'm not 100% sure if this is a myth or fact but a woman once killed her husband by feeding him loads of carrots for a while. I'm sure he had great eyesight though, haha.
Parnsips have a strong, distinct flavour so don't use too much or it can be over-powering. Carrots aren't as over-powering. Just as a neat little tip/fact/whatever you call it, don't eat too much carrots. Why? Well, I'm not 100% sure if this is a myth or fact but a woman once killed her husband by feeding him loads of carrots for a while. I'm sure he had great eyesight though, haha.