BOIL: Peel the parsnips, then cut off and discard the root ends. Cut the thinner ends of the parsnips into 1/2 inch / 13 mm pieces. Cut the thicker, tougher ends of the parsnips in half through the core first, then into 1/2 inch / 13 mm pieces. Add the parsnips to a saucepan and add enough water to cover. Bring to boil and then lower the heat to a simmer and cook the parsnips until tender, about 15 – 20 minutes. Use a colander to drain the parsnips – let them sit in the colander for a few minutes to let off steam.
WHIP: Add the cooked, drained parsnips to a food processor along with the bacon fat and chicken stock. Process until you have a nice mashed consistency; as smooth or as rough as you prefer. For a smoother texture that is more like a puree, add a little extra chicken stock, if you wish. Add the dill and fresh parsley and pulse to combine. I like to garnish with a little chopped chives to finish!