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Parsnip and Spinach Gratin

September 12, 2017RecipesTeresa Sofocleous
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Parsnip and Spinach Gratin

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Servings 10

Ingredients
  

  • 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

Instructions
 

  • Preheat oven to 350 degrees F. Spray a 9x13” oven-to-table ceramic baking dish with non-stick cooking spray. Set aside.
  • 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.
  • 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.
  • Add the broth, stirring until smooth. Bring to a simmer. The sauce will thicken slightly.
  • 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.
  • Sprinkle with the paprika. Bake uncovered for 1 ½ hours.
Tried this recipe?Let us know how it was!

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