Parsnip "Steak" and Creamed Spinach Sauce

Deluxe Veggie

Very High Fibre

Veggie

New

Parsnip "Steak" and Creamed Spinach Sauce

with Mixed Mushroom Rice Pilaf and Spinach Salad with Goat Cheese

15 min

Difficulty: 2/3

Canadian

Ingredients: Parsnip • Mushroom blend (cremini mushroom, white mushroom, oyster mushroom) • Wild rice medley (parboiled rice, wild rice) • Gala apple • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Spinach • Goat cheese (milk) (pasteurized goat's milk, cellulose powder, sea salt, potassium sorbate, bacterial culture, microbial enzyme) • Shallot • Cream cheese (milk) (milk ingredients, modified milk ingredients, salt, bacterial culture, lactic acid, guar gum, carob bean gum, xanthan gum, potassium sorbate) • Pecans • Red wine vinegar • Cream sauce spice blend (wheat) (wheat flour, salt, garlic powder, onion powder, canola oil, silicon dioxide).

Allergens

Pecans

Soy

Mustard

Wheat

Milk

Sulphites

Egg

May contain traces of allergens

Peanuts

Sesame

Tree nuts

Fish

Gluten

Tags

Very High Fibre

Classic-plates

Regional-specialty

Veggie

New

Speciality

Ingredients

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

Red Wine Vinegar

0.5 tbsp

Cream Sauce Spice Blend

10 g

Cream Cheese

1 unit(s)

Pepper

0.25 tsp

Oil

3 tbsp

Sugar

0.25 tsp

Salt

0.25 tsp

Butter

2 tbsp

Preparation

Before starting, preheat the oven to 425˚F. Wash and dry all produce.
Peel parsnips, then trim ends and halve lengthwise.
To a large pot, add parsnip halves, 10 cups water and 1 tsp salt (use same for 4 servings). Bring to a boil over high. Once boiling, reduce the heat to medium. Cover and cook for 12-14 min, until parsnips are fork-tender but still firm.
Drain and transfer parsnips to a plate to cool slightly.
While parsnips cook, to a parchment-lined baking sheet, add pecans. Toast in the middle of the oven for 2-4 min, stirring halfway through, until golden. Transfer pecans to a plate.

Using a strainer, rinse rice until water runs clear.
To a medium pot, stir together wild rice medley, 1 tbsp (2 tbsp) butter, 2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt. Bring to a boil over high.
Cover and cook for 20-24 min, until rice is tender and liquid is absorbed. Remove the pot from heat. Set aside, still covered.
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.

To an unlined baking sheet, add mushrooms, sliced shallots and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Roast in the bottom of the oven for 12-16 min, stirring halfway through, until golden and tender.
Roughly chop 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 servings) into 1/8-inch slices.
To a large bowl, add half the vinegar (use all for 4 servings), 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper. Stir to combine.
To the bowl with dressing, add half the spinach, apples and pecans. (NOTE: Do not mix until step 6.)

Heat a large non-stick pan over medium-high.
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 for 2-3 min per side, until crispy and golden.
Transfer parsnips to a plate. Cover to keep warm

Reheat the same pan over medium-low.
Add remaining shallots and 1 tbsp (2 tbsp) butter. Cook for 1-2 min, stirring often, until shallots begin to soften and butter melts. Sprinkle Cream Sauce Spice Blend over top. Stir to coat.
Add remaining spinach. Season with salt and pepper. Cook for 1 min, stirring often, until spinach wilts.
Add cream and cream cheese. Cook for 2-3 min, stirring often, until smooth and slightly thickened. Season with salt and pepper.