Creamy Parsnips & Spinach

Creamy Parsnips & Spinach

If you have been a longtime reader of The Thirlby, you’ll remember our Grain-Free Bone Broth Waffles recipe courtesy of the cookbook Healing Bone Broth Recipes by Sharon Brow of Bonafide Provisions. With the stupendous turn of the weather from 90 degrees to 40 overnight here in Washington, D.C., we thought it’d be appropriate to share another recipe from this cherished cookbook. Make this as a side now or save it for later to serve during the Holidays.

Make it with our broth from The Thirlby book, which features both a recipe for Bone Broth and a Vegan Mineralising Broth.


Note from Sharon Brown: There is something so comforting about good old creamed spinach. Adding parsnips gives this dish a subtle sweetness that pairs perfectly with the creamy, rich qualities of this dish. Serve this alongside our Blue Cheese Crusted Filet Mignon (page 133) for a meal that is sure to impress.

serves 4 to 6


  • 4 tbsp (60 g) unsalted grass-fedbutter, divided, or grass-fed ghee

  • 2 tbsp (30 g) coconut oil

  • 2 lb (900 g) small parsnips, cut into 3⁄4-inch (2-cm) pieces

  • 2 large shallots, thinly sliced

  • 1 cup (240 ml) Beef Bone Broth, recipe in The Thirlby

  • 1 tsp chopped thyme

  • Sea salt, we recommend Selina Naturally Celtic, & Freshly ground pepper

  • 1⁄4 lb (600 g) baby spinach

  • 1 tbsp (15 g) arrowroot powder

  • 2 cups (240 ml) grass-fed or organic milk or plant-based milk, such as coconut milk

  • 1⁄2 tsp freshly grated nutmeg


  1. In a large, deep skillet, melt 2 tablespoons (30 g) of the butter or ghee in the coconut oil. Add the parsnips and cook over medium-high heat until lightly browned, about 6 minutes. Add the shallots and cook until softened, about 3 minutes. Add the broth and thyme and bring to a boil. Add salt and pepper to taste; cover and simmer over low heat until the parsnips are tender, about 8 minutes.

  2. Meanwhile, fill a large pot with 2 inches (5 cm) of water and bring to a boil. Add the spinach in large handfuls and blanch, stirring just until wilted. Drain and cool under running water. Squeeze the spinach dry and coarsely chop. Stir the spinach into the parsnips. In a medium saucepan, melt the remaining 2 tablespoons (30 g) of butter or ghee over moderately high heat until lightly browned. Whisk in the arrowroot and cook, whisking for 1 minute. Whisk in the milk of your choice and nutmeg, season with salt and pepper and bring the sauce to a boil, whisking until thickened.

  3. Stir the sauce into the spinach and parsnips and bring to a simmer, continue to cook for 5 minutes. Add more broth if it is too thick. Transfer to a serving bowl and serve.

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