Sunday, July 13, 2014

Creamed Spinach

Amazingly enough, Bubba and the Crew like Creamed Spinach! Normally, I'm having to hide the veggies, like squash, okra, and peas somewhere in a dish. But when it comes to Creamed Spinach they eat it with no gripes. Even those who swear they hate spinach will be seduced by this mild and creamy dish. For me, a spinach lover, it's heaven by the spoonful.

INGREDIENTS:

  • 4 TABLESPOONS BUTTER
  • 6 LARGE SHALLOTS, FINELY CHOPPED {ABOUT 1 1/4 CUPS}
  • 4 TABLESPOONS ALL-PURPOSE FLOUR
  • 1 CUP HALF-AND-HALF
  • 1 1/4 TEASPOONS SALT
  • 1/2 TEASPOON GROUND WHITE PEPPER
  • 1/4 TEASPOON FRESHLY GRATED NUTMEG
  • 2 SMALL PACKAGES { 3 OUNCES EACH } CREAM CHEESE, SOFTENED AND CUT INTO PIECES 
  • 6 PACKAGES { 10 OUNCES EACH } FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY
  • 2 CUPS LOOSELY PACKED FRESH ITALIAN PARSLEY LEAVES
  • 1/2 CUP SOUR CREAM

DIRECTIONS:

  1. IN AN 8-QUART SAUCEPAN, MELT BUTTER OVER MEDIUM-LOW HEAT. ADD SHALLOTS AND COOK, STIRRING FREQUENTLY, UNTIL TENDER, ABOUT 3 MINUTES..
  2. ADD FLOUR AND COOK, STIRRING, 1 MINUTE. WITH WIRE WHISK, GRADUALLY WHISK IN HALF-AND-HALF; HEAT TO BOILING, WHISKING CONSTANTLY.
  3. REDUCE HEAT AND SIMMER, STIRRING OCCASIONALLY WITH A WOODEN SPOON UNTIL SAUCE HAS THICKENED AND BOILS, ABOUT 2 MINUTES. STIR IN SALT, WHITE PEPPER, AND NUTMEG.
  4. REMOVE FROM HEAT; STIR IN CREAM CHEESE UNTIL SMOOTH. STIR IN SPINACH, PARSLEY, AND SOUR CREAM; HEAT THROUGH, STIRRING FREQUENTLY { DO NOT BOIL }.

ACTIVE TIME: 20 MINUTES
TOTAL TIME: 35 MINUTES
MAKES: 12 SIDE-DISH SERVINGS

TIP: This recipe is easily cut in half for a smaller family.