Parsnips are rich in vitamins and minerals, especially potassium and vitamin C, and they also are a good source of both soluble and insoluble fiber. If you grow your own, wait until after the first frost for an even sweeter crop.
Coat parsnip with agave, rice vinegar, mirin, salt and pepper. Let sit for 5 minutes. Heat sauté pan to medium high, then add olive oil. Saute onion until it becomes translucent. Add parsnip and sauté until golden brown and soft. Garnish with green onion.