Roast Parsnips with Creamed Spinach
By OcadoLife
Published on 04 November 2021
Serve this two in one side of spinach and parsnips as part of your Christmas Day Dinner. Savoury notes of nutmeg-flecked creamy spinach with a subtle hint of heat are balanced by sweet sticky golden roasted parsnips. This easy side is ready in 40 mins and great as part of your festive spread. Recipe from Nokx Majozi, sous chef at Rosewood London and head pie maker at Holborn Dining RoomTime and servings
40 minsTotal time
10 minsPrep time
30 minsCooking time
Ingredients
- 700 g of frozen leaf spinach
- 500 g of parsnips, peeled, quartered and cut into approx. 3.5cm lengths
- 2 tbsp of vegetable oil
- 2 tbsp of runny honey
- 2 tbsp of unsalted butter
- 2 echalion shallots, finely chopped
- 500 ml of single cream
- 0.5 whole nutmeg, freshly grated
- 1 pinch of cayenne pepper
Method
Step 1
Preheat the oven to 220°C/200°C fan/gas 7. Cook the spinach according to the pack instructions, then drain and set over a colander or sieve. Press out as much liquid as you can; set aside.Step 2
Put the parsnips, oil and a pinch of salt into a roasting tin, toss to coat, then roast for 15-20 mins until crispy and browning, turning halfway. Pour the honey over the parsnips and roast for a further 2 mins, until golden and glazed. Remove from the oven then set aside.Step 3
Meanwhile, put a saucepan over a medium heat and add the butter and shallots. Cook for 8-10 mins, or until translucent. Pour in the cream and bring just to the boil, then immediately lower the heat to a simmer – don’t allow the cream to keep boiling, or it might split. Cook for 5-8 mins, until the cream has reduced by half and thickened.Step 4
Give the spinach another squeeze, to remove any excess water, then add to the cream along with the nutmeg, cayenne pepper and a pinch of salt. Mix well until evenly combined and heated through. Remove from the heat and spoon into a serving dish. Top with the roasted parsnips and serve.