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.

Warm Crunchy Snow Pea Salad

Warm Crunchy Snow Pea Salad

• 1 tablespoon unsalted butter
• 1/4 cup almonds, sliced thin
• 1/2 pound snow peas, trimmed
• 2 teaspoons minced shallot
• 1 teaspoon fresh lemon juice
• Salt and pepper

1. Melt the butter in skillet over medium heat.
2. Add the almonds, toss to coat in the butter, and cook, stirring frequently, until golden and the butter begins to brown, about 2 minutes.
3. Add the snow peas and shallot and sauté until snow peas are crisp and tender and darkened in spots, about another 2 minutes.
4. Remove the skillet from the heat and add the lemon juice, tossing to coat fully.
5. Season to taste with salt and pepper and serve.

Watermelon Radish Salad with Goat Cheese

Watermelon Radish Salad with Goat Cheese

• 1 shallot, minced
• 3 tablespoons white balsamic vinegar
• 1 bunch watermelon radishes, washed and sliced thin on a mandoline 
• 2 oranges, peeled and segmented
• 1/4 cup walnuts, toasted and chopped
• 6 ounces crumbled goat cheese
• chives, minced
• olive oil 
• kosher salt

1. In a small bowl cover shallot with vinegar and a pinch of salt and set aside.
2. Arrange radish slices on a platter and season generously with salt. Scatter orange segments over the radishes and drizzle with any juice left over.
3. Scatter walnuts and goat cheese.
4. Pour the now macerated shallots and vinegar over top.
5. Drizzle olive oil to taste and garnish with the chives.
6. Let the salad rest for 10 minutes before serving

Vibrant Valley Chimichurri

Vibrant Valley Chimichurri

• 3 garlic cloves, minced
• 1 shallot, finely chopped
• 1 chili pepper, finely chopped
• 1/2 cup cilantro, minced
• 1/4 cup parsley, minced
• 2 tablespoons oregano, finely chopped
• 3/4 cup extra-virgin olive oil
• 1/2 cup red wine vinegar
• 1 teaspoon kosher salt plus more

1. Combine vinegar, 1 tsp. salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes.
2. Stir in all herbs, then, using a fork, whisk in oil.
3. Reserve half of the chimichurri for a finishing sauce. Use the other half as a great beef marinade.