I found this souffle-like recipe on a website devoted to Southern (U.S.) cooking. It sounds both interesting and elegant. Too, it might make an interesting substitute for the usual yam-like dishes on Thanksgiving.
4 cups cooked, mashed parsnips
4 tablespoons melted butter
1 teaspoon ground cinnamon
1 teaspoon salt
4 eggs, separated
Combine mashed parsnips, butter, cinnamon, salt, pepper, and paprika. Blend in egg yolks. Beat egg whites until stiff peaks form; fold into the parsnip mixture. Lightly pile into a greased 1 1/2-quart casserole.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov