1. Place parsnips in a large saucepan with enough water to cover. Bring to a boil over high heat, then reduce heat and cook until soft, about 25 minutes. Drain and add to a food processor. Add chicken broth, milk, butter, and horseradish, and blend until smooth, about 2 minutes.
2. Place in an ovenproof serving dish and sprinkle with bread crumbs, salt, and pepper. Bake until bread crumbs are golden, about 20 minutes. Makes 6 to 8 servings.