Creamed spinach no. 2
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Spinach leaves, cleaned |
| ½ | each | Clove garlic, peeled |
| 3 | tablespoons | Flour |
| ¾ | cup | Brown Veal Stock |
| 1 | tablespoon | Butter |
| ¼ | cup | Heavy cream |
| Salt and white pepper to taste | ||
| ¼ | teaspoon | Nutmeg, ground |
Directions
INGREDIENTS
Directions:
Blanch the spinach in boiling water for 2 to 3 minutes. Drain. Puree the spinach in a blender or food processor with the veal stock and garlic. Heat the butter in a skillet. Remove from the heat and stir in the flour and make a roux. Stir in the spinach puree into the roux. Return the skillet to the flame and stir in the cream, bring quickly to a boil, and remove from the heat. Season with salt, pepper, and nutmeg to taste. Serves 6.
Submitted By EARL SHELSBY On 12-08-94
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