Trim ends and dark colored spots off parsnips. Boil or steam 15-20 minutes until you can easily pierce the larger pieces with a fork. Pour off cooking water and let parsnips cool.
When parsnips are cool, puree in a food processor. Next, add maple syrup, lemon extract, vinegar, and puree again. Pour into a large clean bowl and set aside.
In a separate bowl, whip the cream until stiff.
Fold the yogurt and cream into the parsnip mixture.