RECIPE: Parsnip Creamed Spinach
This healthy creamed spinach recipe contains a secret ingredient ... can you guess what it is!?
This recipe comes from the cookbookΒ Plant Forward: 100 Bold Recipes for a Mostly Healthy Lifestyle by Jazmin Blais and Richard Blais. Enjoy!
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Parsnip Creamed Spinach
IngredientsΒ Β
- 1 large parsnip peeled and sliced into thin rounds
- 1 cup plain unsweetened coconut milk
- ΒΌ tsp salt
- Small pinch of ground white pepper
- Dash of freshly grated nutmeg or ground nutmeg
- 1 pound baby spinach
- 1Β½ tsp olive oil
- 1Β½ tsp finely diced shallot or white onion
- Β½ tsp grated lemon zest
InstructionsΒ
- In a large saucepan over medium-low heat, cook the parsnip in the coconut milk with the salt, pepper, and nutmeg until tender, about 15 minutes.
- Transfer the contents of the pan to a blender and blend until smooth.
- Rinse and pat dry the spinach, then place in a food processor and buzz until the spinach is finely chopped. (Think spinach dip texture here.)
- Heat the olive oil in a sautΓ© pan over medium heat. Once warm, add the shallot and cook until fragrant and translucent, about 2 minutes.
- Add the chopped spinach and cook, tossing frequently, until wilted, 1 to 2 minutes.
- Add the parsnip mixture and lemon zest, stirring to incorporate fully. Cook for another few moments to let the flavors meld, then remove from the heat and serve.
Notes
Nutrition
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Brianna Goebel
Brianna is StyleBlueprintβs Associate Editor and Sponsored Content Manager. She is an avid fan of iced coffee and spends her free time reading romance novels.