Creamed Rutabaga with Spinach

You must log in to upload a photo.

(unrated) Log in to rate this recipe!

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.


Chef & Child, Side

ACF reserves the right to remove inappropriate comments.

Association of Nutrition & Foodservice Professionals