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In a large skillet, heat the clarified butter over medium heat, then add the parsnips, season with salt and white pepper and sauté, stirring occasionally, until they start to soften.
Add the cream, cloves, bay leaf, shallot and a small pinch of nutmeg and simmer until the parsnips are tender and the cream is slightly thickened. Discard the cloves, bay leaf and shallot and process in a high-speed blender until smooth and the consistency of a thick soup.
Transfer the warm parsnip-cream mixture to a large bowl, fold in the spinach and season with salt and white pepper. Serve in small bowls topped with lemon zest and a little more nutmeg.