1\/4 teaspoon freshly grated nutmeg<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
\t\t\t
Instructions<\/div>\t\t\t
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,<\/li>\t\t\t\t
2. about 8 minutes.<\/li>\t\t\t\t
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.<\/li>\t\t\t\t
4. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.<\/li>\t\t\t\t
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.<\/li>\t\t\t\t
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.<\/li>\t\t\t<\/ol>\n\t\t<\/div>\t\t
  \t\t\t
  Farmers Market Shopping List<\/div>\t\t\t
  \t\t\t\t
  1 pound Parsnips<\/li>\t\t\t\t
  \u00be pound Spinach<\/li>\t\t\t\t
  1 large Shallot<\/li>\t\t\t\t
  Chicken Broth<\/li>\t\t\t\t
  1 bunch fresh Thyme<\/li>\t\t\t<\/ol>\n\t\t<\/div>
  By Grace Parisi<\/div>
  \n Adapted from Food and Wine <\/a> <\/div>
  \n Adapted from Food and Wine\n <\/div>
  Studio City Farmers Market http:\/\/studiocityfarmersmarket.com\/<\/div>\t\t<\/div>\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"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. Write a review Save Recipe Print Ingredients 2 tablespoons unsalted butter 1 tablespoons vegetable oil 1 pounds small parsnips, cut into 3\/4-inch pieces...","protected":false},"author":2,"featured_media":40818,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[107],"tags":[],"_links":{"self":[{"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/posts\/40615"}],"collection":[{"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/comments?post=40615"}],"version-history":[{"count":1,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/posts\/40615\/revisions"}],"predecessor-version":[{"id":40618,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/posts\/40615\/revisions\/40618"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/media\/40818"}],"wp:attachment":[{"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/media?parent=40615"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/categories?post=40615"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/studiocityfarmersmarket.com\/wp-json\/wp\/v2\/tags?post=40615"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}