Dinner: Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole

This recipe includes superfoods such as:

Lemon, Spinach

Health benefits of Roasted Mushrooms, Parsnip, Potatoes and Spinach Casserole

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form. Spinach is a nutrient-dense leafy green vegetable that is rich in vitamins A, C, and K, as well as iron, magnesium, and antioxidants. The high iron content in spinach helps combat anemia, which is common in women with PCOS. Magnesium helps reduce inflammation and improve insulin sensitivity. The antioxidants in spinach can help lower oxidative stress, which is beneficial for managing PCOS symptoms. Including spinach in your diet can support overall health and well-being.

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

Instructions

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 vegetable until tender, 12 to 15 minutes. Drain and return them to the hot pot. Grate in 3 to 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 seasonings. Add the extra splash of milk if the potatoes are too tight. Cool to room temperature, then stir in the eggs and transfer the mixture to a casserole. Cover with cheese and sprinkle with paprika. Cool and chill for a make-ahead meal.
Preheat the oven to 400 degrees F.
Put the casserole on a baking sheet and put it in the lower third of the oven. Bake until hot and golden, about 35 to 40 minutes.
In a medium baking dish toss the mushrooms with the garlic, thyme and olive oil. Roast until dark and tender, about 30 minutes. Stir in the lemon juice and season with salt and pepper, to taste.
Serve the mushrooms alongside the casserole.

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