The idea was to play off of the similarities between geoduck clams and parsnips. I wanted to prepare the parsnips so that we could slice and marinate them in the style of a clam ceviche. My jumping off point for cooking the parsnips was The Tastiest Beets Ever. I started by steaming the parsnips for 30 minutes until they were cake tester tender. Then we removed them from the streamer and peeled them. We placed the parsnips in the dehydrator for 8 hours and then put them into a zip top bag in the refrigerator to rehydrate. The parsnips developed an exterior skin with a chewy fudge-like interior and a concentrated parsnip flavor. Visually and texturally they could, sort of, pass for prepared geoduck clams. I was on my way.