Steak de panais et sauce crémeuse aux épinards

Végé de luxe

Très riche en fibres

Végétarien

Nouveau

Steak de panais et sauce crémeuse aux épinards

avec riz pilaf aux champignons et salade au fromage de chèvre

15 min

Difficulté: 2/3

Canadienne

Ingrédients : Panais • Mélange de champignons (champignon crémini, champignon blanc, pleurote) • Medley de riz sauvage (riz étuvé, riz sauvage) • Pomme Gala • Crème 35% (lait) (crème, lait, dextrose, gel de cellulose, carraghénane, mono et diglycérides, gomme de cellulose, polysorbate 80, citrate de sodium, phosphate disodique) • Épinards • Fromage de chèvre (lait) (lait de chèvre pasteurisé, cellulose en poudre, sel marin, sorbate de potassium, culture bactérienne, enzyme microbienne) • Échalote • Fromage à la crème (lait) (substances laitières, ingrédients laitiers modifiés, sel, culture bactérienne, acide lactique, gomme de guar, gomme de caroube, gomme xanthane, sorbate de potassium) • Pacanes • Vinaigre de vin rouge • Mélange d'épices pour sauce crémeuse (blé) (farine de blé, sel, poudre d'ail, poudre d'oignon, huile de canola, dioxyde de silicium).

Allergens

Pacanes

Soya

Moutarde

Blé

Lait

Sulfites

Oeuf

Peut contenir des traces d’allergènes

Arachides

Sésame

Noix

Poisson

Gluten

Tags

Très riche en fibres

Classic-plates

Regional-specialty

Végétarien

Nouveau

Speciality

Ingrédients

Panais

2 unit(s)

Mélange de riz sauvage

1 cup

Mélange de champignons

200 g

Crème

113 mL

Échalote

1 unit(s)

Bébés épinards

113 g

Pomme Gala

1 unit(s)

Fromage de chèvre, émietté

0.5 cup

Pacanes

28 g

Vinaigre de vin rouge

0.5 tbsp

Mélange d'épices pour sauce crémeuse

10 g

Fromage à la crème

1 unit(s)

Poivre

0.25 tsp

Huile

3 tbsp

Sucre

0.25 tsp

Sel

0.25 tsp

Beurre

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.