What do we have here? Apples, carrots and parsnips.
What would I do with them?
I would cook the apples, core and dice them, simmer in a little rum, and brown sugar, add a dash of cinnamon, and finish with a knob of butter. Can be served, hot, warm, or cold.
Carrots and Parsnips I would cook together. A lot of Americans are unfamiliar with parsnips. Parsnips are related to carrots, have a strong and distinctive flavor. Try them. I would peel, quarter, and cut the carrots and parsnips into about two inch lengths, and oven roast them tossed with a little oil and salt, about 30 minutes at about 400 degrees F.
Parsnips are also a good addition to a homemade soup, I would go easy, one goes a long way in a kettle of soup. Prepare as you would carrots.