Parsnip 'Steak' and Creamed Spinach Sauce
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Parsnip 'Steak' and Creamed Spinach Sauce

Parsnip 'Steak' and Creamed Spinach Sauce

with Mixed Mushroom Rice Pilaf and Goat Cheese Salad

Explore both a new cooking technique as well as the surprising main character energy of sweet and earthy parsnip. Draped in a creamy-dreamy spinach sauce, then served along crisp and nutty spinach-apple salad, these parsnips make for a vegetarian meal that's hearty and satisfying!

Tags:
New
Allergens:
Milk
Pecans
Wheat

The quantities provided above are averages only.

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time45 minutes
Cooking Time15 minutes
DifficultyMedium

Ingredients

serving amount

2 unit(s)

Parsnip

1 cup

Wild Rice Medley

200 g

Mixed Mushrooms

113 mL

Cream

(Contains Milk)

1 unit(s)

Shallot

113 g

Baby Spinach

1 unit(s)

Gala Apple

½ cup

Goat Cheese

(Contains Milk)

28 g

Pecans

(Contains Pecans)

1 unit(s)

Cream Cheese

(Contains Milk)

1 tbsp

Red Wine Vinegar

(May contain Soy, Sulphites, Wheat, Egg, Fish, Mustard, Sesame)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

Not included in your delivery

¼ tsp

Pepper*

3 tbsp

Oil*

¼ tsp

Sugar*

¼ tsp

Salt*

2 tbsp

Unsalted Butter*

(Contains Milk)

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Nutrition Values

Calories1360 kcal
Fat67 g
Saturated Fat31 g
Carbohydrate139 g
Sugar21 g
Dietary Fiber13 g
Protein26 g
Cholesterol145 mg
Sodium830 mg
Trans Fat1.5 g
Potassium1750 mg
Calcium300 mg
Iron5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Large Pot
Measuring Spoons
Measuring Cups
Medium Pot
Large Bowl
Spatula
Large Non-Stick Pan

Cooking Steps

Start parsnips and toast nuts
1
  • Peel parsnips, then trim ends and halve lengthwise. Add parsnips, 10 cups water and 1 tsp salt to a large pot (use same for 4 ppl). Bring to a boil over high. Once boiling, reduce the heat to medium. Cover and cook until parsnips are fork-tender but still firm, 12-14 min. Drain and transfer parsnips to a plate to cool slightly.
  • While parsnips cook, add pecans to parchment-lined baking sheet. Toast in the middle of the oven, stirring halfway until golden, 2-4 min. Transfer pecans to a plate.
Cook rice and start prep
2
  • Stir together wild rice medley, 1 tbsp (2 tbsp) butter, 2 cup (4 cups) water and 1/4 tsp (1/2 tsp) salt in a medium pot. Bring to a boil over high heat.
  • Once boiling, reduce heat to medium-low. Cover and cook until rice is tender and liquid is absorbed, 25-28 min.
  • While rice cooks, thinly slice mushrooms.
  • Peel, then cut half the shallots into 1/2-inch slices. Cut remaining shallots into 1/4-inch pieces.
  • Add mushrooms, sliced shallots and 1 tbsp (2 tbsp) oil to an unlined baking sheet. Season with salt and pepper. Roast in the bottom of the oven, stirring halfway, until golden brown and tender, 12-16 min. 
Finish prep
3
  • Roughly chop half the spinach. (TIP: Place spinach in a bowl, then roughly chop using a pair of kitchen shears or scissors!)
  • Core, then cut half the apple (use all for 4 ppl) into 1/8-inch slices.
  • Add half the vinegar (use all for 4 ppl), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper. Stir to mix.
  • Add unchopped spinach, apples and pecans to bowl with dressing. (NOTE: Do not mix until step 6)
Sear parsnips
4
  • Heat a large non-stick pan over medium-high heat.
  • While pan heats, using a spatula or measuring cup, firmly press on thicker parsnip end to flatten to same thickness as narrower end. (NOTE: It's okay if the parsnips split slightly!)
  • Season with salt and pepper.
  • When hot, add 1 tbsp (2 tbsp) oil, then parsnips. Fry parsnips until crispy and golden-brown, 2-3 min each side.
  • Transfer parsnips to the same baking sheet used to toast nuts. Turn oven off and place parsnips in the top of the oven to keep warm.
Make sauce
5
  • Reheat the same pan over medium-low.
  • Add remaining shallots and 1 tbsp (2 tbsp) butter. Cook, stirring often, until shallots begin to soften and butter melts, 1-2 min. Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
  • Add chopped spinach. Season with salt and pepper. Cook, stirring often, until spinach wilts, 1 min.
  • Add cream and cream cheese, stirring often, until smooth and slightly thickened, 2-4 min. Season with salt and pepper, to taste.
Finish and serve
6
  • Fluff rice with fork, then stir in mushrooms.
  • Toss salad to coat.
  • Divide rice, parsnips and salad between plates.
  • Spoon creamed spinach sauce over parsnips.
  • Sprinkle goat cheese over salad.

 

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