Creamed Spinach With Crispy Shallots
Serves: 6
Cody DuBuque
1 January 1970
Based on User reviews:
56
Spice
50
Sweetness
49
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2 large
Shallot (thinly sliced)3 tbsps
All-Purpose Flour3 tbsps
Unsalted Butter2.25 cups
Whole Milk (heated)Directions:
1
To prepare the shallots: Fill a deep saucepan with about 2 inches of vegetable oil
2
Heat over medium heat until a deep-fat thermometer reads 360 degrees
3
(Alternatively, use an electric deep-fat fryer)
4
Toss the shallots with the flour in a large bowl, to coat
5
Transfer to a strainer and shake to remove the excess flour
6
Add the shallots to the hot oil and cook until golden brown, about 2 minutes
7
Remove the shallots with a slotted spoon, drain on paper towels, and sprinkle with salt and pepper
8
Wash the spinach in several changes of cold water
9
Drain in a colander and pile into a large non-reactive pot
10
Place the pot over medium heat and cook, stirring, until just wilted, about 3 minutes
11
(The spinach will steam and cook in the water clinging to its leaves
12
) Drain and rinse under cold running water
13
Use your hands to squeeze out the water
14
Transfer to a work surface and coarsely chop
15
Melt the butter in a small saucepan over medium heat
16
Add the flour and cook, stirring, for 2 minutes
17
Pour in the milk, whisking constantly, and increase the heat to medium-high
18
Bring to a simmer, stirring often, and cook until thick and smooth, 3 to 5 minutes
19
Season with nutmeg, salt, and pepper
20
Stir in the spinach just before serving and warm through under low heat, about 3 minutes
21
Serve the spinach hot, garnished with the fried shallots