Creamed Spinach and Parsnips
Posted on
December 19, 2015
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Creamed Spinach and Parsnips
2015-12-19 00:10:37
Serves 6
This luscious side dish can be prepared up to three days ahead of time.
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoons vegetable oil
- 1 pounds small parsnips, cut into 3/4-inch pieces
- 1 large shallots, thinly sliced
- 1/2 cup chicken or vegetable broth
- 1/2 teaspoon chopped thyme
- Salt and freshly ground pepper to taste
- 3/4 pounds baby spinach (about 10 cups)
- 1 tablespoons all-purpose flour
- 1 cups half-and-half or whole milk
- 1/4 teaspoon freshly grated nutmeg
Instructions
- 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,
- 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 spinach into the parsnips.
- 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.
- 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 pound Parsnips
- ¾ pound Spinach
- 1 large Shallot
- Chicken Broth
- 1 bunch fresh Thyme
Adapted from Food and Wine
Adapted from Food and Wine
Studio City Farmers Market http://studiocityfarmersmarket.com/