Picture posting is enabled for all :)
THat's a decent size, about what you need really, any bigger adn you end up needing to send a child out with a crowbbar and a pickaxe to dig them come January (no joke, that was my job on Sunday mornings in the winter)....But folks aren't joking about the frost.... all the older varieties taste a lot better for it...
I was told once but haven't verified it that in Europe and Germany parsnip is considered an 'exotic'. My Japanese teacher when she first met one in England thought it was a white carrot. How well known are they in the US and elsewhere?
If they are a bit woody in the middle just zap them in the pressure cooker for a few minutes and then put under meat to roast they are particularly nice under pork. My mother in law always par boiled and then roasted.It has been very wet this summer here, had not realised just how much water they really like. Shops here tend to sell them much much smaller than the one in the pic.