We put parsnips, milk and cream into a large pot set over medium heat. We brought the mixture to a simmer and cooked the parsnips for 10 minutes. We turned the heat off and covered the pot. We let it cool on the stove. When the mixture reached room temperature we stirred in fresh buttermilk. We covered the pot and set the parsnip milk aside to culture for a day or two. We are extremely excited about the possiblities for the parsnip buttermilk. Parsnip yogurt, creme fraiche, and other vegetable and fruit flavored dairy ideas are bouncing around our heads and notebooks.