Creamed Parsnips with Spinach

  • Yield: 8 servings


4tablespoons margarine or butter
2tablespoons vegetable oil
2pounds small parsnips, cut into 3/4-inch pieces
1medium onion, sliced
1cup vegetable broth
1teaspoon fresh thyme, chopped
Salt and freshly ground pepper
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2tablespoons all-purpose flour
2cups soy milk or milk
1/2teaspoon freshly grated nutmeg


  1. In a large skillet over medium-high heat, melt 2 tablespoons of the margarine or butter with the oil.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and enjoy.

Recipe by Lindsay of Cook. Vegan. Lover., courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 233
  • Fat 11.2g
  • Saturated Fat 2g
  • Cholesterol 0mg
  • Sodium 164mg
  • Potassium 792mg
  • Carbohydrate 30g
  • Fiber 9g
  • Sugars 7g
  • Protein 7.3g