It will give unique texture and softness to the parsnips. Add the strips of parsnips and cook for 5-6 minutes until mushy. On a rimmed baking sheet, toss parsnips with oil and rosemary, then season with salt and pepper. Remove from oven, uncover and let cool for a minute or so before stirring in the yogurt and season again to taste if desired. Transfer to the oven and cook for 30 minutes until the parsnips are very tender.
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