How to make parsnip wine

I have three wines made from common garden vegetables on the go – carrot, beetroot and parsnip. I have high hopes for the carrot wine and none at all for the beetroot. I hate beetroot with a consuming passion, as do all right thinking people (Antonio Carluccio take note). However the wine has a remarkably beautiful colour and, as long as it doesn't taste remotely of that loathsome root, I may even try some. Parsnips, though, are the food of the gods and, having made this version twice before, I am confident that the wine will be a great one.   Full Read