Ingredients

· 4 tablespoons unsalted butter

· 2 tablespoons vegetable oil

· 900 g small parsnips, cut into pieces

· 2 large shallots, thinly sliced

· 1 cup turkey stock or canned broth

· 1 teaspoon chopped thyme

· Salt and freshly ground pepper

· 20 cups baby spinach

· 2 tablespoons all-purpose flour

· 2 cups whole milk

· ½ teaspoon grated nutmeg

Method

In a deep skillet, melt two tablespoons of the butter in the oil. Add the parsnips and cook over high heat, until lightly browned. Add the shallots and cook, stirring, until softened. Add the stock and thyme and bring to a boil. Season with salt and pepper, simmer over low heat until the parsnips are tender. Meanwhile, add the spinach and blanch in a pot of boiling water, until wilted. Drain and cool. Squeeze the spinach dry and coarsely chop it. Stir the spinach into the parsnips. In a saucepan, melt the remaining butter and cook until lightly browned. Whisk in the flour and cook, whisking, for a minute. Whisk in the milk and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened. Stir sauce into the spinach and parsnips and bring to a simmer. Transfer to a bowl and serve.