Preheat oven to 375°F. Line a baking sheet with parchment paper.

Slice a quarter inch off the top of the head of garlic, exposing the tops of the cloves inside. Drizzle cut garlic with 1 tablespoon evoo, and wrap in foil. 

Toss parsnips with 2 tablespoons evoo, salt, and pepper, then arrange on prepared baking sheet. Roast parsnips and garlic at 375°F for 20 minutes. Toss shallots with evoo, salt, and pepper and add to the pan with parsnips. Roast for 20 minutes more, or until shallots and parsnips are medium brown and softened. 

Transfer shallots and parsnips to a medium saucepan. Squeeze roasted garlic from head into the pan with parsnips. 

Add white wine and simmer mixture over medium heat until wine has reduced to a glaze. Add broth and blend with immersion blender until it’s smooth. Or carefully blend half of hot parsnips in a blender.

Puree in small batches until mixture is smooth. Pour back into pot. Season to taste with salt and pepper. 

Garnish with parsley and Crispy Shallots.