Parsnip 'Steak' and Creamed Spinach Sauce
with Mixed Mushroom Rice Pilaf and Goat Cheese Salad4.0(72)
Calories
:
1350 kcalProtein
:
26g proteinPreparation Time
:
45 minutesDifficulty
:
MediumAllergens:
- Milk
- Pecans
- Wheat
- Egg
- Milk
- Tree nuts
- Sesame
- Peanuts
- Soy
- Sulphites
- Gluten
- Mustard
- May contain traces of allergens
- Fish
- Wheat
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 eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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, crumbled
(Contains: Milk)
28 g
Pecans
(Contains: Pecans May contain traces of: Egg, Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Gluten, Mustard)
1 unit(s)
Cream Cheese
(Contains: Milk)
1 tbsp
Red Wine Vinegar
(May contain traces of: Egg, Milk, Tree nuts, Sesame, Soy, Mustard, Fish, Wheat)
10 g
Cream Sauce Spice Blend
(Contains: Wheat May contain traces of: Milk, Tree nuts, Sesame, Peanuts, Soy, Sulphites, Mustard)
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
Calories1350 kcal
Fat75 g
Saturated Fat31 g
Carbohydrate138 g
Sugar24 g
Dietary Fiber16 g
Protein26 g
Cholesterol145 mg
Sodium940 mg
Trans Fat1.5 g
Potassium2000 mg
Calcium300 mg
Iron5.5 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
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.
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.
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)
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.
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.
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.
