Parsnip Filets, Potatoes & Baby Spinach
Parsnip filets pair with roasted potatoes and wilted spinach in this family style dish. Layer seasoned potato slices in the bottom of a baking pan before topping them with the seasoned parsnips. While your root vegetables roast, wilt fresh baby spinach over the stove top with minced garlic. Once the parsnips and potatoes are soft, remove the parsnips. Create a bed of spinach on top of the potatoes before placing the parsnips on top for serving. Garnish this dish with paprika, fresh dill and lemon wedges. Gluten free. Soy free. Serves 4.
What You’ll Need
- 4-5 medium potatoes, sliced 1/8″ thick
- 4-5 tbsp olive oil
- 2 large parsnips, peeled & sliced lengthwise into filets
- 4 cups baby spinach
- 1/2 tsp paprika
- 1/2 tsp garlic, minced
- Salt and pepper to taste
- 1/2 tbsp fresh dill, chopped (if desired)
- 1/2 lemon, sliced into wedges
How To Make It
- Preheat oven to 400°F (205°C). Toss the potatoes in with 4 tbsp olive oil in a large bowl and season liberally with salt and pepper. Spread the potatoes evenly across the bottom of an 8-by-12-inch baking pan.
- Add parsnip slices into the bowl used to season the potatoes and toss. Add up to an additional tbsp olive oil if needed to coat the parsnips.
- Place parsnip slices on top of the potatoes and season with paprika. Bake for 35 minutes or until tender.
- While the parsnips are cooking, wilt the spinach. Put 1/2 inch water in a large, wide pot over high heat. When water boils, add minced garlic. Add spinach to the pot. Season lightly with salt and pepper, then twirl with tongs to barely wilt the spinach, about a minute or less. Remove spinach from pot and cool.
- Once the potatoes are done, remove them from the oven. Remove the parsnips with a pair of tongs and spread the wilted spinach across the center of the ban. Place the parsnips atop the spinach for serving.
- Dinner’s ready! Garnish the dish with paprika, fresh dill and a squeeze of lemon. Enjoy!