Boston market's creamed spinach
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Margarine or butter |
| 3 | tablespoons | Flour |
| 2 | cups | Milk |
| ½ | cup | Grated Parmesan or Romano cheese |
| 1 | medium | Onion; finely chopped |
| 2 | Cloves garlic; minced | |
| 1 | tablespoon | Butter (up to 2) |
| 2 | packs | Frozen chopped spinach; thawed, squeezed dry |
| Salt and pepper | ||
Directions
Source: Tried & True Recipe Exchange Combine flour and butter in saucepan; heat and stir to make roux. Add milk (more if necessary) and cheese. In another pot, saute onion and garlic in butter; add spinach. Cook for 10 minutes, or until spinach is hot and onion is translucent. Add white sauce and mix thoroughly. Add salt and pepper.
NOTE: You can make this ahead and reheat in a casserole (sprinkle with buttered breadcrumbs).
Posted to recipelu-digest Volume 01 Number 265 by "Diane Geary" <diane@...> on Nov 17, 1997
Related recipes
- Bacony creamed spinach
- Baked creamed spinach
- Bean-creamed spinach
- Bostin chicken creamed spinach
- Boston chicken creamed spinach
- Boston market creamed spinach
- Cream of spinach
- Creamed spinach
- Creamed spinach (constance)
- Creamed spinach 3
- Creamed spinach a la lawry's
- Creamed spinach iii
- Creamed spinach no. 2
- Creamed spinach with toast
- Creamed spinach with wild mushrooms
- Creamy spinach bake
- Gratin of creamed spinach & eggs
- Gulliver's creamed spinach
- Quick cream of spinach soup
- Spinach in cream sauce