Ingredients
4 tbsp. unsalted butter
2 tbsp. vegetable oil
2 lb. small parsnips
2 large shallots
1 c. turkey stock or canned low-sodium broth
1 tsp. chopped thyme
Salt and freshly ground pepper
1 1/4 lb. baby spinach (20 cups)
2 tbsp. all-purpose flour
2 c. half-and-half or whole milk
1/2 tsp. freshly grated nutmeg
Preparation
Step 1In a large, deep skillet, melt 2 tablespoons butter in oil. Add parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add shallots and cook, stirring, until softened, about 2 minutes. Add stock and thyme and bring to a boil. Season with salt and pepper, cover, and simmer over low heat until parsnips are tender, about 8 minutes.Step 2Meanwhile, fill a large, deep pot with 2 inches water and bring to a boil. Add spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze spinach dry and coarsely chop. Stir spinach into parsnips.Step 3In a medium saucepan, melt remaining 2 tablespoons butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in flour and cook, whisking, 1 minute. Whisk in half-and-half and nutmeg, season with salt and pepper, and bring sauce to a boil, whisking until thickened, about 2 minutes. Stir sauce into spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
