Place chopped parsnips and 2-¼ cups water in blender. Purée until mostly smooth and no big chunks remain, about 25 seconds. If you need up to ¼ cup more water to be able to purée easily, add it as needed and purée again. You'll end up with a thick purée. Measure out 3 cups of the purée, and reserve any leftover for another use (soup, more waffles etc); or use all the purée, but your waffles will have a moister center (which is fine if you don't mind).
Pour 3 cups parsnip purée into large mixing bowl. Add melted fat, and stir well to completely mix.
Add to same large bowl all dry ingredients in this order: rice flour (or tiger nut), optional almond flour, psyllium husk, gelatin (or ground seeds), optional coconut sugar, baking soda and sea salt.
Use electric handheld mixer, or similar, and beat to combine well. (If you are strong, you may also mix by hand, but the batter is very thick.) The batter will look a bit separate at first but will come together as you mix. After it's well combined, allow to sit and thicken for 5 minutes while your waffle iron preheats. It will look like dough.
Preheat waffle iron. Scoop dough-like batter onto waffle iron. Press the top of the iron closed with a hot pad. This batter expands but not very much, so you'll figure out how much you need to fill your iron (see photos below).
Cook waffles according to manufacturer's instructions. If you like your waffles extra crispy, leave them in an extra minute after the iron indicates they're ready, about 6 minutes depending on iron. (Or cook and cool waffles, then cook again another 2-3 minutes for extra crispy.)
Because this recipe is egg-free, the inside texture of the waffle becomes more light and bread-like as it cools. Don't eat the waffles piping hot for the best inside texture. Serve and top with favorite toppings.