Creamed Parsnips with Spinach

  • Yield 8 servings

Parsnips and spinach are cooked together until tender, with a sprinkling of nutmeg on top.


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 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



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