Erika found this recipe, and after enjoying with handy dip/dressing, turned the smashed parsnips into little flatbreads topped with some leftover brisket.

Ingredients

6 medium size parsnips, washed and topped (don't peel)
1/2 stick butter
1 sprig rosemary
2 cloves garlic
2 tablespoons oil
Salt to taste
Black pepper to taste

Directions

1. Simmer parsnips in salted water along with garlic and rosemary and butter until tender(or you can reserve the garlic/rosemary/butter for later in the process), strain dry and place between parchment paper.

2. Pound until thin. Drizzle with oil and season aggressively.

3. Bake at 375F until very crisp. (you can also add garlic and rosemary for the last 5 minutes of baking)

Serve with your choice of dipped sauce or enjoy straight up. Best when fresh baked. Enjoy!