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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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)
Nutrition Values
Utensils
Instructions
- 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.
- 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.
- 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)
- 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.
- 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.
- 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.
