In this quintessential side dish, parsnips and spinach are cooked together until tender, with a sprinkling of nutmeg on top. A variety of winter vegetables can be substituted, so try it with potatoes, turnips or rutabagas. This recipe comes to us from Lindsay of Cooking for a Vegan Lover.
- 4 tablespoons margarine or butter
- 2 tablespoons vegetable oil
- 2 pounds small parsnips, cut into 3/4-inch pieces
- 1 medium onion, sliced
- 1 cup vegetable broth
- 1 teaspoon fresh thyme, chopped
- salt and freshly ground pepper
- 2 10 ounce packages frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons all-purpose flour
- 2 cups soy milk or milk
- 1/2 teaspoon nutmeg, freshly grated
In a large skillet over medium-high heat, melt 2 tablespoons of the margarine or butter with the oil.
Add the parsnips and cook, stirring occasionally for about 6 minutes, or until lightly browned. Add the onion and cook for about 2 minutes, or until softened.
Add the stock and thyme and bring to a boil. Season with salt and pepper, cover and turn heat down to low. Simmer for about 8 minutes, or until the parsnips are tender. Stir spinach into to parsnips.
In a medium saucepan over medium-high heat, melt the remaining 2 tablespoons of margarine or butter and cook for about 4 minutes, or until lightly browned.
Whisk in the flour and cook, whisking constantly, for 1 minute. Whisk in the soy milk or milk, nutmeg and season with salt and pepper. Bring the sauce to a boil, whisking constantly for about 2 minutes, or until sauce has thickened.
Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and enjoy.