Creamed Spinach With Parsnips Recipes

EASY CREAMED SPINACH

Steps:

• Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
• In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
• Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.

LUXURIOUS, BUTTERY CREAMED SPINACH RECIPE

Steps:

• In a large, heavy-bottomed pot (such as an enameled Dutch oven ), heat the spinach leaves over medium-high heat. You can add a small amount of water to the pot before adding the spinach, but the leaves will steam in their own liquid as they cook. Stir with a wooden spoon to keep everything moving.
• As you cook it, the spinach will soften and turn a bright green color while reducing in volume quite dramatically. This might take 5 to 6 minutes or a bit longer.
• Plunge the cooked spinach leaves into a large bowl of ice water. This will stop the spinach from cooking and lock in that bright green color.
• Drain the ice water and squeeze the excess water from the spinach. Squeezing by hand, a handful at a time is the best way to do this. You can transfer each squeezed handful directly into the bowl of your food processor since the next step will be puréeing it.
• Meanwhile, heat the cream over medium heat. Let the cream reduce slightly while you're squeezing the spinach.
• Purée the spinach in a food processor until it's completely smooth.
• Return the puréed spinach to the pot and add the butter, cream, and cheese. Cook over medium heat, stirring continuously until it's hot.
• Season to taste with Kosher salt and a generous amount of freshly ground black pepper. Serve right away.

CREAMED SPINACH

Steps:

• Wash the spinach in several changes of water to get rid of any grit. Drain the spinach but keep some of the water clinging to the leaves. Heat the butter and oil in a large skillet over medium-high heat and add the spinach and garlic. Cook, turning frequently, until the spinach has wilted down evenly. Remove the garlic and put the spinach into a colander and let it drain well. Press out as much liquid as you can from the leaves and chop them coarsely.
• Heat the skillet again over medium-high heat and add the cream and nutmeg; cook until it reduces a bit, about 5 minutes. Add the spinach and parmesan and season with salt and pepper. Cook until the spinach is hot, about 5 more minutes. Serve immediately.

CREAMED SPINACH AND PARSNIPS

Steps:

• 1. In 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. 2. Meanwhile, 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. 3. In 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. Make Ahead - The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick.

CREAMED SPINACH WITH PARSNIPS

Steps:

• In 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.
• Meanwhile, 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.
• In 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.
• Make Ahead: The creamed vegetables can be refrigerated for up to 3 days and rewarmed over low heat. Stir in a little stock if the cream sauce is too thick.