Post by Jay on Feb 5, 2006 21:22:20 GMT -6
Creamed Baby Spinach
1-1/2 pounds baby spinach
1/2 small onion, finely chopped
2 T unsalted butter
2 T all-purpose flour
1 cup plus 2 T warm milk
2 T freshly grated Parmesan
1/2 teaspoon salt
Pinch of freshly grated nutmeg
Cook spinach in 1 inch of boiling salted water in a large pot,
covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain
in a colander and rinse under cold running water until cool.
Squeeze small handfuls of spinach to remove as much moisture as
possible, then coarsely chop.
Cook onion in butter in a small heavy saucepan over moderately low
heat, stirring, until softened, about 4 minutes. Whisk in flour and
cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3
to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste.
Add spinach and cook, stirring, until heated through.
Makes 4 servings.
Jay
1-1/2 pounds baby spinach
1/2 small onion, finely chopped
2 T unsalted butter
2 T all-purpose flour
1 cup plus 2 T warm milk
2 T freshly grated Parmesan
1/2 teaspoon salt
Pinch of freshly grated nutmeg
Cook spinach in 1 inch of boiling salted water in a large pot,
covered, stirring once or twice, until wilted, 1 to 2 minutes. Drain
in a colander and rinse under cold running water until cool.
Squeeze small handfuls of spinach to remove as much moisture as
possible, then coarsely chop.
Cook onion in butter in a small heavy saucepan over moderately low
heat, stirring, until softened, about 4 minutes. Whisk in flour and
cook, stirring, 2 minutes. Add warm milk and simmer, whisking, 3
to 4 minutes. Whisk in Parmesan, salt, nutmeg, and pepper to taste.
Add spinach and cook, stirring, until heated through.
Makes 4 servings.
Jay