Creamed Spinach and Parsnips

Creamed Spinach and Parsnips
Photo by Frances Janisch


  • 1 cup(s) turkey stock or canned low-sodium broth
  • 2 tablespoon(s) vegetable oil
  • 4 tablespoon(s) unsalted butter
  • Salt and freshly ground pepper
  • 0.5 teaspoon(s) freshly grated nutmeg
  • 1 teaspoon(s) chopped thyme
  • 2 tablespoon(s) all-purpose flour
  • + 4 more ingredients
    • 2 cup(s) half-and-half or whole milk
    • 1.25 pound(s) baby spinach
    • 2 pound(s) small parsnips
    • 2 large shallots

In a large, deep skillet, melt 2 tablespoons 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 b...

View full recipe at Food & Wine


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