Creamed Spinach and Parsnips

Creamed Spinach and Parsnips
Serves 6
This luscious side dish can be prepared up to three days ahead of time.
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  1. 2 tablespoons unsalted butter
  2. 1 tablespoons vegetable oil
  3. 1 pounds small parsnips, cut into 3/4-inch pieces
  4. 1 large shallots, thinly sliced
  5. 1/2 cup chicken or vegetable broth
  6. 1/2 teaspoon chopped thyme
  7. Salt and freshly ground pepper to taste
  8. 3/4 pounds baby spinach (about 10 cups)
  9. 1 tablespoons all-purpose flour
  10. 1 cups half-and-half or whole milk
  11. 1/4 teaspoon freshly grated nutmeg
  1. In a large, deep skillet, melt 1 tablespoon of the butter 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,
  2. about 8 minutes.
  3. 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.
  4. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.
  5. In a medium saucepan, melt the remaining 1 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 parsnips and bring to a simmer. Transfer to a bowl and serve.
  6. Make ahead: The creamed vegetables can be refrigerated for up to 3 days and re-warmed over low heat. Stir in a little stock if the cream sauce is too thick.
Farmers Market Shopping List
  1. 1 pound Parsnips
  2. ¾ pound Spinach
  3. 1 large Shallot
  4. Chicken Broth
  5. 1 bunch fresh Thyme
Adapted from Food and Wine
Adapted from Food and Wine
Studio City Farmers Market