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Ingredients

• Parsnips, Potatoes and Spinach Casserole
• 4 large starchy potatoes, peeled and cut into chunks
• 4 medium parsnips, peeled and chopped into chunks
• Salt
• 1 small peeled onion
• 1 box frozen chopped organic spinach, defrosted and squeezed dry
• 2 tablespoons butter
• About 1/2 cup milk
• 1/2 cup heavy cream
• Freshly ground black pepper
• Freshly grated nutmeg
• 2 eggs, beaten
• 1 cup grated Gruyere or Parmesan
• Paprika
• Roasted Mushrooms
• 2 1/2 pounds mixed mushrooms - when you bring them home, wipe them, stem them and slice them, portobellos should be gilled and sliced, buttons may be halved, shiitakes, oysters or other wild mushrooms may be coarsely chopped
• 8 to 10 cloves garlic, crushed
• Several sprigs fresh thyme
• 1/2 cup extra-virgin olive oil
• 1 lemon

Description

Food Network Invites You To Try This Roasted Mushrooms, Parsnip, Potatoes And Spinach Casserole Recipe From Rachael Ray.

Food Network