Name: Creamed Spinach and Parsnips
Yield: 1
Ingredients: 4 tbsp. unsalted butter -; 2 tbsp. vegetable oil -; 2 lb. small parsnips -; 2 large shallots -; 1 c. turkey stock or canned low-sodium broth -; 1 tsp. chopped thyme -; Salt and freshly ground pepper -; 1 1/4 lb. baby spinach (20 cups) -; 2 tbsp. all-purpose flour -; 2 c. half-and-half or whole milk -; 1/2 tsp. freshly grated nutmeg -

Ingredients for - Creamed Spinach and Parsnips

1. 4 tbsp. unsalted butter

2. 2 tbsp. vegetable oil

3. 2 lb. small parsnips

4. 2 large shallots

5. 1 c. turkey stock or canned low-sodium broth

6. 1 tsp. chopped thyme

7. Salt and freshly ground pepper

8. 1 1/4 lb. baby spinach (20 cups)

9. 2 tbsp. all-purpose flour

10. 2 c. half-and-half or whole milk

11. 1/2 tsp. freshly grated nutmeg

How to cook deliciously - Creamed Spinach and Parsnips

1 . Stage

In a large, deep skillet, melt 2 tablespoons butter in oil. Add parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add shallots and cook, stirring, until softened, about 2 minutes. Add stock and thyme and bring to a boil. Season with salt and pepper, cover, and simmer over low heat until parsnips are tender, about 8 minutes.

2 . Stage

Meanwhile, fill a large, deep pot with 2 inches water and bring to a boil. Add spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze spinach dry and coarsely chop. Stir spinach into parsnips.

3 . Stage

In a medium saucepan, melt remaining 2 tablespoons butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in flour and cook, whisking, 1 minute. Whisk in half-and-half and nutmeg, season with salt and pepper, and bring sauce to a boil, whisking until thickened, about 2 minutes. Stir sauce into spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.