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
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 of the butter in the oil. Add the parsnips and cook over moderately high heat, stirring occasionally, until lightly browned, about 6 minutes. Add the shallots and cook, stirring, until softened, about 2 minutes. Add the stock and thyme and bring to a boil. Season with salt and pepper, cover, and simmer over low heat until the parsnips are tender, about 8 minutes.Step 2Meanwhile, fill a large, deep pot with 2 inches of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring, just until wilted, about 10 seconds. Drain and cool under running water. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips.Step 3In a medium saucepan, melt the remaining 2 tablespoons of butter and cook over moderately high heat until lightly browned, about 4 minutes. Whisk in the flour and cook, whisking, for 1 minute. Whisk in the half-and-half and nutmeg, season with salt and pepper, and bring the sauce to a boil, whisking until thickened, about 2 minutes. Stir the sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.
