1 Heat the oven to 180C (160C fan) 375F, gas 5.
2 Butter an ovenproof dish and arrange the potatoes and parsnips in layers in the dish, seasoning thoroughly with salt and ground pepper.
3 Pour on the wine and broth to just cover the potatoes and parsnips. Dot with small pieces of butter.
4 Bake for approx. 35 minutes until golden brown.