Creamed Rutabaga with Spinach
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Chef & Child Ingredient of the Month, December 2015
4 tablespoons margarine or butter
2 tablespoons vegetable oil
2 pounds small rutabaga, 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
½ 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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