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!
Allergens
Utensils
Tags
Parsnip
2 unit(s)
Wild Rice Medley
1 cup
Mixed Mushrooms
200 g
Cream
113 mL
Shallot
1 unit(s)
Baby Spinach
113 g
Gala Apple
1 unit(s)
Goat Cheese, crumbled
0.5 cup
Pecans
28 g
Cream Cheese
1 unit(s)
Red Wine Vinegar
1 tbsp
Cream Sauce Spice Blend
1 tbsp
Pepper
0.25 tsp
Oil
3 tbsp
Sugar
0.25 tsp
Salt
0.25 tsp
Unsalted Butter
2 tbsp
- 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.
1360
kcal
Calories
67
g
Fat
31
g
Saturated Fat
139
g
Carbohydrate
21
g
Sugar
13
g
Dietary Fiber
26
g
Protein
145
mg
Cholesterol
830
mg
Sodium
1.5
g
Trans Fat
1750
mg
Potassium
300
mg
Calcium
5
mg
Iron
with Mixed Mushroom Rice Pilaf and Spinach Salad with Goat Cheese
