Roast Parsnips Recipe with White Wine & Shallots

There is something undeniably elegant about taking a simple, familiar ingredient and transforming it with just a whisper of French technique. These Roast Parsnips with White Wine & Shallots do exactly that — turning a humble root vegetable into a dish worthy of your most indulgent holiday table.

Sweet, caramelised parsnips are first coaxed to golden perfection, then gently bathed in a fragrant reduction of dry white wine, melted shallots, and a hint of herbaceous warmth. The result is a glossy, aromatic medley that feels straight out of a countryside French kitchen — rustic yet impossibly refined.

With only a couple of thoughtful extra steps, this recipe elevates the ordinary into the exquisite. It’s the kind of side dish that quietly steals the show; a luxurious balance of sweetness, depth and silky, wine-infused aroma that lingers long after the meal ends.

Perfect for Christmas, a decadent Sunday roast, or any moment that calls for effortless sophistication.

Roast Parsnips Recipe with White Wine & Shallots

Ingredients:

700g Baby Parsnips Peeled & Halved (Use Small Size of No Baby Variety)

1 Vegetable Stock Cube

2 Tsp Table Salt

4 Tbsp Light Olive Oil

1 Tbsp Fresh Garlic Paste

1 French Shallot, Finely Diced

2 Sprigs Rosemary, Leaves Picked And Finely Chopped

 2 Sprigs Thyme, Leaves Picked And Finely Chopped

200ml Dry White Wine

50g Cold Salted Butter, Cubed

Flaky Salt And Black Pepper

Step 1: Preparing the Parsnips

Start with boneless, skin-on chicken breasts or thighs for the best balance of flavor and moisture. The skin crisps beautifully during roasting, while the meat remains juicy. To prepare:

• Rinse parsnips under cold water, scrubbing gently to remove dirt.

• Peel the outer skin (especially if the parsnips are large or older).

• Trim off the top and tail.

• Halve the parsnip lengthwise

• Check the centre — if it looks darker, tougher, or stringy, it’s woody.

• Remove the tough core by making a small V-cut or slicing it off.

Step 2: Roasting the Parsnips

For this recipe the parsnips have to be pre-cooked before tossing into the reduction.

• Add parsnips, stock cube, water and 2 tsp salt to a large pot; bring to a boil.

• Cook until just soft around 12-16 minutes. Test with a fork.

• Drain and steam-dry in colander.

• Heat oven to 180°C fan forced.

• Add 4 tbsp oil to a baking tray and preheat it in the oven.

• Add parsnips to hot oil and toss to coat.

• Roast 30 mins, toss, then roast again until golden and crunchy.

• Start the white wine reduction 10 minutes before the parnsips exit the oven.

Step 3: Prepare the White Wine Reduction

All ingredients in the Chicken Stuffing section should be at room temperature for easy mixing.

• Add shallots, garlic and wine to a pan with salt and pepper.- simmer on medium heat.

• Reduce by half so the flavour is concentrated.

• Now whisk in cold butter cubes, a couple at a time until smooth.

• Turn the heat off.

• Add chopped herbs and mix well.

• You can keep this aside for a few minutes whilst you get the parsnips.

Step 4: Toss Together and Serve

You can choose your stuffing level as per your liking. Simply adjust the amount of stuffing mixture for each chicken breast & any leftover mixture can be refridgerated for 48 hours.

• Warm the reduction up on low heat.

• Add the roasted parsnips and toss through the reduction

• Serve immediately, these parsnips taste the best when warm.