1. Preheat your oven to 350 degrees F. Peel the parsnips and cut them into 3-4 inch long strips, then place them in a baking pan. Rough chop the shallots and add them to the parsnips. Pour ½ cup of the vegetable broth over the parsnips. Cover the baking dish with aluminum foil, then place in the oven for 45 minutes.
2. In a small pot cook the dates and water over low heat for 20-25 minutes. Mash the dates as much as possible during the cooking process in order to extract as much flavor as possible. Strain the date pulp out and save the liquid.
3. In a high speed blender, combine the roasted parsnips, date water, the mustards and blend until smooth. If the dressing is too thick add a bit more water.
