Creamed Spinach And Parsnips Recipes

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.

Steps:

• In batches, saute the spinach in a large saute pan over high heat until wilted, 2 to 3 minutes. Transfer to a plate and set aside.
• In the same pan, heat the olive oil over medium heat. Add the onions and garlic; cook until translucent, 5 to 8 minutes. Add the butter and flour; cook for 2 minutes. Slowly whisk in the milk and bring to a boil (it will thicken as comes to a boil). Turn off the heat and stir in the Parmesan, nutmeg and sauteed spinach.
• Serve immediately or hold in a low oven.

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

Steps:

• In four batches, place spinach in a steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted. Transfer to a large bowl; keep warm., In a large skillet, saute onions in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese. Drain spinach; add sauce and toss to coat.

Steps:

• Squeeze lemon juice over parsnips, ensuring all pieces are covered.
• Melt butter in a saucepan and add parsnips once it begins to foam. Stir to coat and then add water.
• Cook on low heat for 15 minutes until tender and broken down.
• Slowly bring the double cream to a gentle boil.
• Place the parsnips and cream in a blender, season with salt and pepper, and puree until smooth. They can also be pressed through a sieve after being pureed to ensure a smoother finish.