Creamed Spinach and Parsnips

From Food & Wine
This luscious side dish can be prepared up to three days ahead. The duo of sweet parsnip and creamy spinach is unbeatable.

By Grace Parisi

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Nutritional Information

Calories    --
Total Fat    --
Saturated Fat    --
Cholesterol    --
Sodium    --
Total Carbohydrate    --
Dietary Fiber    --
Sugars    --
Protein    --
Calcium    --
creamed spinach and parsnips

Frances Janisch

Serves: 12

Total Time: 40 min

Ingredients
    U.S.         Metric     Conversion chart

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

Directions

    In a large, deep skillet, melt 2 tablespoons of the glass infuser teapotbutter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover, and simmer over low heat until the parsnips are tender, about 8 minutes.
    Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the wine buff spinach into the parsnips.
    In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. 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. Stir the sauce into the spinach and Hong Kong trade directory parsnips and bring to a simmer. Transfer to a bowl and serve.