Creamed Parsnips with Spinach


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.

Serves 8

  • 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.

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Nutrition Information

Creamed Parsnips with Spinach

Servings per Recipe: 8

Amount per Serving

Calories:  233

Calories from Fat:  100

Total Fat:  11.2g

Saturated Fat:  1.9g

Cholesterol:  0mg

Sodium:  164mg

Potassium:  792mg

Carbohydrates:  29.5g

Dietary Fiber:  8.9g

Protein:  7.3g

Sugars:  7g

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