Creamed Spinach and Parsnips
Ingredients
- 4 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 2 pounds small parsnips, cut into 3/4-inch pieces
- 2 large shallots, thinly sliced
- 1 cup turkey stock or canned low-sodium broth
- 1 teaspoon chopped thyme
- Salt and freshly ground pepper
- 1 1/4 pounds baby spinach (20 cups)
- 2 tablespoons all-purpose flour
- 2 cups half-and-half or whole milk
- 1/2 teaspoon freshly grated nutmeg
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