Creamed Parsnips

Instructions:

Preheat the oven to 400 degrees. 

Parcook the parsnips in a pot of salted, boiling water until almost cooked through, 5 to 10 minutes, then drain.

Heat the butter in a cast iron or oven-safe skillet. Saute the onions until softened. Add the garlic and cook 30 to 60 seconds. Add the honey and flour, stirring until the flour has cooked and thickened, about 60 seconds. Add the drained parsnips to the pan with the spinach and cook until the spinach has wilted. Add the coconut milk and nutmeg and season with salt and pepper. Transfer the pan to the oven and cook until the edges are golden and bubbling, 20 to 30 minutes.