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Parsnip and Spinach Gratin

  • 4 tbsp margarine
  • 2 large onions (chopped into ½” dice)
  • ½ cup flour
  • 1 10 oz box frozen chopped spinach (defrosted, squeezed dry)
  • ¼ cup mayo
  • ¼ cup non-dairy sour cream
  • ¼ tsp Salt
  • 28 oz chicken broth
  • 3 lbs large parsnips (peeled and thinly sliced into ¼” slices)
  • paprika
  1. Preheat oven to 350 degrees F. Spray a 9×13” oven-to-table ceramic baking dish with non-stick cooking spray. Set aside.
  2. Melt the margarine in a large pot over medium heat. Add the onions and sauté for 6-7 minutes, until wilted and beginning to turn golden. Add the spinach and sauté for 3 minutes longer, until most of the liquid is out of the spinach.
  3. Add the flour to make a roux that will thicken the sauce. Stir until the flour is mixed into the other ingredients. Add the sour cream, mayo, salt, and pepper. Stir to combine.
  4. Add the broth, stirring until smooth. Bring to a simmer. The sauce will thicken slightly.
  5. Ladle a layer of spinach sauce into the bottom of the prepared pan. Spread a layer of tightly overlapping parsnips. Top with a layer of sauce. Repeat, alternating parsnips and spinach sauce. There should be a total of 3 layers of sauce and 2 layers of parsnips, with the sauce on top.
  6. Sprinkle with the paprika. Bake uncovered for 1 ½ hours.