Canadian Skillet Parsnips Recipe


  • 2 tbsp Butter
  • 2 Shallots, peeled & finely chopped
  • 2 Garlic Cloves, peeled & very thinly sliced
  • 3/4 cup White Wine
  • 1/4 cup chopped Fresh Parsley
  • 1 tsp Kosher Salt
  • Freshly Ground Black Pepper
  • 1 lb Parsnips, peeled & sliced into coin-thick medallions
  • 3 ounces Sharp Canadian Cheddar, finely grated


  • Warm butter in a cast iron skillet over medium heat
  • Add shallot to the skillet and sauté, stirring occasionally until softened, around 2 minutes
  • Add garlic to skillet and sauté, stirring frequently for another minute
  • Reduce heat to medium low
  • Add white wine, parsley, salt & pepper to skillet, stirring to combine
  • Quickly add sliced parsnips to the skillet, cover with a tight-fitting lid and let simmer for 16 to 18 minutes until parsnips are fork tender
  • While the parsnips are simmering heat your oven’s broiler to maximum with rack in the upper-most position
  • When the parsnips are fork tender, remove the cover and let remaining wine reduce.
  • Once the wine has almost completely evaporated, sprinkle grated cheese over the parsnips and carefully place skillet under the broiler for 3 minutes until cheese begins to brown
  • Remove from the oven and serve immediately

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.