Creamed Spinach Deluxe
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
48
Spice
55
Sweetness
49
Sourness
39
mins
Prep time (avg)
6
Difficulty
Ingredients:
1 cup
Water2 tbsps
Butter (1/4 stick)1 cup
Onion (chopped)1
Bay Leaf1 tsp
Black Peppercorn1 cup
All-Purpose Flour1 tsp
Salt1.25 cups
Whole Milk1 cup
Whipping CreamDirections:
1
Bring 1/4 cup water to boil in large pot
2
Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes
3
Add remaining spinach and toss until just wilted
4
Transfer spinach to strainer set over large bowl
5
Press on spinach to release all liquid
6
Transfer spinach to work surface; coarsely chop
7
(Can be prepared 1 day ahead
8
Cover and refrigerate
9
) Melt butter in heavy medium saucepan over medium heat
10
Add onion, bay leaf, dried chile, and peppercorns; sauté until onion is soft but not brown, about 3 minutes
11
Whisk in flour and salt
12
Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes
13
Gradually whisk in milk
14
Boil until thick, stirring constantly, about 2 minutes
15
Strain béchamel sauce into medium bowl
16
Heat cream in heavy medium saucepan over medium heat until just simmering
17
Add béchamel; whisk until mixture is smooth and begins to simmer
18
Add spinach and stir until heated through
19
Season to taste with salt and pepper
20
Bring 1/4 cup water to boil in large pot
21
Add half of spinach to pot; toss until wilted but still bright green, about 3 minutes
22
Add remaining spinach and toss until just wilted
23
Transfer spinach to strainer set over large bowl
24
Press on spinach to release all liquid
25
Transfer spinach to work surface; coarsely chop
26
(Can be prepared 1 day ahead
27
Cover and refrigerate
28
) Melt butter in heavy medium saucepan over medium heat
29
Add onion, bay leaf, dried chile, and peppercorns; sauté until onion is soft but not brown, about 3 minutes
30
Whisk in flour and salt
31
Cook until mixture is pale gold and has nutty aroma, whisking constantly, about 3 minutes
32
Gradually whisk in milk
33
Boil until thick, stirring constantly, about 2 minutes
34
Strain béchamel sauce into medium bowl
35
Heat cream in heavy medium saucepan over medium heat until just simmering
36
Add béchamel; whisk until mixture is smooth and begins to simmer
37
Add spinach and stir until heated through
38
Season to taste with salt and pepper