Combine creamed spinach and parsnips, and you get smooth, creamy vegetable perfection. Dig into this side dish with both forks.
Parsnip and Spinach Gratin
Servings
10 Servings
Ingredients
- 4 tablespoons margarine
- 2 large onions chopped into 1/2-inch dice
- 1 10-ounce box frozen chopped spinach, defrosted, squeezed dry
- 1/2 cup flour
- 1/4 cup non-dairy sour cream like Sour Supreme
- 1/4 mayonnaise
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon salt
- 28 ounces chicken broth
- 3 pounds large parsnips peeled and thinly sliced in 1/4-inch slices
- paprika
Instructions
- Preheat oven to 350˚ F. Spray a 9- by 13-inch oven-to-table ceramic baking dish with nonstick cooking spray. Set aside.
- Melt the margarine in a large pot over medium heat. Add the onions and sauté for 6-7 minutes, until wilted and beginning to turn golden. Add the spinach and sauté for 3 minutes longer, until most of the liquid is out of the spinach.
- Add the flour to make a roux that will thicken the sauce. Stir until the flour is mixed into the other ingredients. Add the sour cream, mayonnaise, salt, and pepper. Stir to combine.
- Add the broth, stirring until smooth. Bring to a simmer. The sauce will thicken slightly.
- Ladle a layer of spinach sauce into the bottom of the prepared pan. Spread a layer of tightly overlapped parsnips. Top with a layer of sauce. Repeat, alternating parsnips and spinach sauce. There should be a total of 3 layers of sauce and 2 layers of parsnips, with the sauce on the top.
- Sprinkle the top with paprika. Bake uncovered for 11⁄2 hours.
- Tip
- Look for large diameter parsnips, they will slice into larger circles. This will make layering them easier than thinner parsnips which yield smaller circles.
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