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Start by cooking your parsnips. Place a steamer basket over a pan with some boiling water and steam until soft and easily pierced with a fork. Remove from the steamer, mash until smooth, and set aside.
Pre-heat your oven to 210ºC / 410ºF and lightly grease a large baking tray. In a large bowl mix together your tapioca starch, baking powder, italian herbs, salt, and nutritional yeast, if using.
Add your water and oil onto a small saucepan, stir and bring to a boil. Once it starts boiling remove from the heat and pour the liquid onto the bowl with the dry ingredients. Stir together until it becomes a wet flour, then add the mash and mix until fully combined and a dough is formed - you might want to use your hands here.
Shape into small balls, about the size of golf balls, and place on your baking tray.
Bake for 25-30 min or until the bread balls start to crack on top (the middle should remain gooey!) and are hard once tapped underneath.