Creamed Spinach and Parsnips Recipe

Name: Creamed Spinach and Parsnips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 2 tablespoons vegetable oil; 2 pounds small parsnips, cut into 3/4-inch pieces; 2 large shallots, thinly sliced; 1 cup turkey stock or canned low-sodium broth; 1 teaspoon chopped thyme; Salt and freshly ground pepper; 1 1/4 pounds baby spinach (20 cups); 2 tablespoons all-purpose flour; 2 cups half-and-half or whole milk; 1/2 teaspoon freshly grated nutmeg

Servings: persons

4 tablespoons unsalted butter
2 tablespoons vegetable oil
2 pounds small parsnips, cut into 3/4-inch pieces
2 large shallots, thinly sliced
1 cup turkey stock or canned low-sodium broth
1 teaspoon chopped thyme
Salt and freshly ground pepper
1 1/4 pounds baby spinach (20 cups)
2 tablespoons all-purpose flour
2 cups half-and-half or whole milk
1/2 teaspoon freshly grated nutmeg

1
In a large, deep skillet, melt 2 tablespoons of the butter in the oil.
2
Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes.
3
Add the shallots and cook, stirring, until softened, about 2 minutes.
4
Add the stock and thyme and bring to a boil.
5
Season with salt and pepper, cover and simmer over low heat until the parsnips are tender, about 8 minutes.
6
Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil.
7
Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds.
8
Drain and cool under running water.
9
Squeeze the spinach dry and coarsely chop it.
10
Stir the spinach into the parsnips.
11
In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes.
12
Whisk in the flour and cook, whisking, for 1 minute.
13
Whisk in the half-and-half and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened, about 2 minutes.
14
Stir the sauce into the spinach and parsnips and bring to a simmer.
15
Transfer to a bowl and serve.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 2 tablespoons vegetable oil, 2 pounds small parsnips, cut into 3/4-inch pieces, 2 large shallots, thinly sliced, and more.

Yes, Creamed Spinach and Parsnips falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Creamed Spinach and Parsnips

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