Should I lift my Parsnips?

I grew 2 batches of Parsnips last season. The early sown lot were dreadful Woody as hell, loads of leaves and only fit for the compost heap...well most of them anyway. Luckily I did a 2nd sowing much later and they were really not bad. OK not exhibition standard but good sized not woody and after having been frosted, very tasty. I have some still in the ground and I noticed the other day that they are starting to put on new top growth. I lifted 1 and it looks as tho it's putting on new side roots?
Should I lift the remaining crop and freeze them of leave in situ and lift as required? Thanks.

 

Sometimes when they re-sprout, sending out masses of fine hair roots, they'll be OK for just a very short time, so I'd suggest you get them out ASAP, check whether they have woody cores yet and discard if that's the case.

 

Thanks JWK and Scrungee, I thought this might be the case. Looks like a LONG day making Parsnip soup then...will need to make a trip to the supermarket as don't have any curry powder which to me is a must when making Snip soup

 

If soup palls or the freezer overflows you could give parsnip wine a go. I made some a few years ago it is lovely clear slightly yellow wine not too parsnippy. I will probably make some more this year.

 

Thanks @NigelJ, I've never heard of Parsnip wine to be honest but it has been known for me to imbibe in the old vino collapso. I'll Google it and see what's involved. Certainly my freezer is bulging and my family might rebel if Parsnip soup is on the menu continually until June!

 

I've made Parsnip Wine a few times, but never with beyond it, old, woody parsnips. Always assumed the roots need to be soft and tender prior to boiling/gentle straining, to maximise release of juices/flavour and avoid release of anything that might inhibit clearing.

 

I made it at this time of year when I made it last time and it cleared with no problems. You do need to clean and peel thoroughly and remove any discoloured areas. I would avoid any that were starting to sprout strongly.