Wash and dry the parsnips and chop them. Pour milk into a bowl, add yeast and olive oil and mix well. Stir together the low flour, parsnips, salt, baking soda, white sesame seeds and sugar. Add the well-mixed milk and use a rolling pin to roll out the dough into a thin sheet. Line a baking sheet with greaseproof paper and place the pressed dough sheet. Brush the sheet with lightly salted water and make holes in the sheet with a fork. Place in the middle of the preheated oven at 190 degrees for 10 to 13 minutes. After baking, do not take out the cookies, let them rest in the oven for a while. Parsnip cookies are ready, take them out and let them cool.