Why don't you just use a potato glass method but swap out the potatoes for parsnips? I imagine if you made a roasted parsnip stock/water, then gelled it with tapioca, arrowroot or potato starch and dehydrated you'd get a similar result.
Parsnips obviously have less starch than potatoes, but I don't think that the "natural" starch is a determining factor in the final result so you might be OK.
Why don't you just use a potato glass method but swap out the potatoes for parsnips? I imagine if you made a roasted parsnip stock/water, then gelled it with tapioca, arrowroot or potato starch and dehydrated you'd get a similar result.
Parsnips obviously have less starch than potatoes, but I don't think that the "natural" starch is a determining factor in the final result so you might be OK.
That's the problem with being old and retired, I'm out of touch with all the new stuff!
Sorry!
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