The wild parsnip (Pastinaca sativa) is an escaped cultivated parsnip, according to every forager I consulted. The important thing to note is that the leaves can irritate your skin. The root is the desired edible part of the plant.
These were easily dug, because the snow melted and the air temperature shot up several degrees, creating an instant mud season. The ground has not really frozen yet this season, so this plant benefits from the longer growing season.
I simply removed the tops, peeled the roots and steamed them. Add olive oil, maple syrup or butter and eat as a side dish, or combine with grains or other vegetables.