Creamed Spinach And Parsnips

originally posted January 6, 2021

Recipe amended from https://www.foodandwine.com/recipes/creamed-spinach-and-parsnips

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 broth 

• 1/2 teaspoon chopped thyme 

• Salt and freshly ground pepper 

• 3/4 pounds spinach (10 cups) 

• 1 tablespoons all-purpose flour 

• 1 cups half-and-half or whole milk 

• 1/4 teaspoon freshly grated nutmeg

Preparation

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, about 8 minutes.

2. 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.

3. In a medium saucepan, melt the remaining 1 tablespoon 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.

Mashed Parsnips and Potatoes with Chives and Parsely

Mashed Parsnips and Potatoes with Chives and Parsely

Adapted from Simply Recipes

• 1 1/2 pounds parsnips

• 1 1/2 pounds yukon gold potatoes

• 2 teaspoons Salt

• 4 1/2 cups water

• 2 Tbsp unsalted butter

• 1/2 teaspoon salt

• 1 Tbsp chopped parsley

• 1 Tbsp chopped chives

• 1/8 teaspoon freshly ground black pepper

1. Peel the parsnips. Cut them crosswise into 1/2-inch thick medallions.

2. Peel the potatoes and cut them into 1 to 1 1/2-inch chunks.

3. Place into a medium saucepan, cover with water, add two teaspoons of salt. Bring to a simmer, reduce the heat, cover and let cook for 10 minutes, until a fork can pierce easily. Drain and return the parsnips and potatoes to the warm pan. Cover and let steam in the heat of the pan for 10 minutes.

4. Using a potato masher, mash the parsnips and potatoes until nicely mashed. Don’t over mash or they will be gluey. Add butter and salt (omit salt if using salted butter), and mash some more. Stir in the chopped parsley and chives. Add black pepper and more salt to taste.