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Roast Parsnips with Creamed Spinach
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Ingredients
- 700g frozen leaf spinach
- 500g parsnips, peeled, quartered and cut into approx. 3.5cm lengths
- 2 tbsp vegetable oil
- 2 tbsp runny honey
- 2 tbsp unsalted butter
- 2 echalion shallots, finely chopped
- 500ml single cream
- ½ whole nutmeg, freshly grated
- 1 pinch 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.
Shop the ingredients
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