There aren't a million vegetable desserts. The sweetness of parsnips lends itself to one that I like and that surprise guests.
Try also the Carrot Honey Ice Cream (page 192) infused with the flavor of honey and Chinese five-spice powder. Those who prefer a non-dairy alternative should make the Carrot Sorbet (page 193). It's extraordinarily beautiful in color and pairs the natural sweetness of carrots with fresh ginger and lemon juice as a counterbalance.
2 1/4 pounds parsnips, peeled, trimmed and cut into 1/4-inch dice
(about 6 cups)
1 1/2 cups milk
2/3 cup sugar
1 cup heavy cream
Put the parsnips, cooking liquid, the remaining 1/2 cup milk and heavy cream in a blender. Purée until very smooth. Transfer the mixture to a metal bowl. Chill, covered, for 2 hours, or until cold.
Combine the parsnips, 1 cup milk, and the sugar in a 4-quart saucepan. Bring to a boil over medium heat. Reduce the heat to a simmer. Cover and cook, stirring occasionally, for 20 minutes, or until the parsnips are very tender.
Churn the parnip mixture in an ice cream maker according to manufacturer's instructions, for about 25 minutes. Transfer to a container and store in the freezer.