Happy belated Turkey day everyone! Steve and I spent the holiday with his family this year and my mother-in-law did an amazing job with all the cooking. I brought along this creamed spinach, and my all time favorite Vanilla Pear and Candied Walnut salad. Please share what you made!
Now let the holiday shopping begin…
Recipe: adapted from Epicurious
- 3 lb baby spinach fresh or frozen
- 1 1/4 cups whole milk
- 1 cup heavy cream
- 1 small onion, finely chopped
- 1/2 stick (1/4 cup) unsalted butter
- 1/4 cup all-purpose flour
- 1/8 teaspoon freshly grated nutmeg
- 1/4 cup grated parmesan cheese + an extra sprinkle to top off with
Cook fresh or frozen spinach in boiling salted water in an 8-quart pot, stirring constantly, until wilted (or defrosted), 1 to 2 minutes. Drain in a fine mesh colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes.
Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes.
Stir in nutmeg, spinach, parmesan and salt and pepper to taste and cook, stirring, until heated through. Serve immediately.
Can also be made a day in advance, add to casserole dish and top off with parmesan cheese. Refrigerate overnight. Bake for 10-15 minutes at 350 or until heated through.