INGREDIENTS
3
cut into 4-inch pieces 2 pounds small parsnips, small
1 1/4
lbs Baby spinach
2
Shallots, large
1 tsp
Thyme
1 cup
Turkey stock or canned low-sodium broth
2 tbsp
All-purpose flour
1/2 tsp
Nutmeg
1
Salt and freshly ground pepper
2 tbsp
Vegetable oil
4 tbsp
Butter, unsalted
2 cups
Half-and-half or whole milk