Here is another recipe for parsnips. My four-year-old loves this one.
Cream 1/2 cup butter, 2 eggs, and 1 cup sugar. In a separate bowl, sift together 1 cup buckwheat flour, 1 tsp cloves, 1 tsp nutmeg, 2 tsp cinnamon, 1/2 tsp baking soda, 1/2 tsp baking powder. Mix dry ingredients into wet ingredients. Add 1 cup shredded parsnips. Bake in greased loaf pan for 50 minutes to 1 hour. Cool 10 minutes before removing from pan. You may enjoy this parsnip bread toasted the day after baking it.