Parsnip, Potatoes and Spinach Casserole - Rachel Ray

SNOW

I made this during the week I cooked mostly Rachel Ray recipes.  I am happy to report that every recipe was filled with flavor and disappeared quickly.  Three cheers for Rachel.

Right now, we are waiting for snow, snow and more snow and the temperature is presently 24 degrees.  Although I have to go to work today, I doubt tomorrow that school is going to be open.  Warm food is called for and I am thinking of trading off my roasted eggplant with a nice hearty soup.  Menu plans are meant to be changed when one only hears warnings of what is to come.

It brings to mind,  Hurricane Sandy, some time over two years.   My daughter had just gotten engaged and we invited everyone over to celebrate (before we knew what was coming) and I started cooking and baking.  Then the hurricane hit and we lost our power for two weeks including the evening of the big shindig.  Fortunately, the mother of the groom jumped in and took over.  

I forgot to take pictures of this dish except one in the pan.  It isn't good and only serves as proof of the dish.
Even going there was an issue since gas was not easily available.  We went that night but did not do much traveling otherwise.  Even if one could get gas, the lines were blocks long and there was no guarantee, when you got to the pump, there would still be available gas.

Our area was evacuated although not strictly mandated so we stayed.  What a lonely neighborhood it was.  For blocks there was no one.  All went well for us but those people by the water got hit hard and had tremendous damage.

I remember going to the dentist as he casually told me he lost two cars.  That was what it was like.  People's lives were overturned.  We counted our blessings and I am still thankful that we only lost a freezer full of food.  We were well and we managed.

We are taking the upcoming storm seriously for good reason this time.

 Parsnip, Potatoes and Spinach Casserole (adapted from Rachel Ray)

Ingredients

3 large starchy potatoes, peeled and cut into chunks

3 medium parsnips, peeled and chopped into chunks

Salt

1 large peeled onion

1 box frozen chopped organic spinach, defrosted and squeezed dry

2 tablespoons butter

About 1/2 cup milk, divided

1/2 cup sour cream

1/4 teaspoon ground black pepper

1/4 teaspoon nutmeg

2 eggs, beaten

1 cup cheddar cheese,

Paprika

Method:

Pre-heat the oven to 400°F.

Put the potatoes and parsnips in large pot and cover with water. Bring the water to a boil, over medium heat. Salt the water and cook the vegetables until tender, 12-15 minutes. 

Drain and return them to the hot pot. 

Grate in 3-4 tablespoons of onion, then add the spinach, butter, half of the milk and all of the cream. 

Season with salt, pepper and a little freshly grated nutmeg, to taste. 

Mash the mixture together and taste to adjust the seasonings. 

Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole dish. Cover with cheese and sprinkle with paprika. 

Place the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35-40 minutes.

Eat and enjoy.

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