Ingredients
9 total- 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
4 stepsStep 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.