Serves: 4
Conversion Chart: Here >>
Note:
This recipe requires a béchamel sauce. The creamed spinach recipe is typically served as a side dish. However, one can also served it with crackers as a party snack too.
Bechamel Sauce Ingredients:
1 stick butter
¼ cup all purpose flour
2 cups milk or half and half
2 tablespoons chopped onion
1 bay leaf (size of a dime)
¼ teaspoon salt
Procedure:
1. In a small saucepan, melt butter over medium heat until foamy, then add flour and stir until light brown in color.
2. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
3. Reduce the heat and cook for five minutes – pass through a fine strainer and reserve. The sauce will be very thick.
4. Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process.
5. Squeeze spinach until very dry and puree in a food processor. Set aside.
6. Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in 2 tbsp. softened butter.
Restaurant: Ruth’s Chris Steak House
Recipe Type: Authentic
Submitted By: Ruth’s Chris Steak House
Recipe Author: Ruth’s Chris Steak House
Original Photograph By: Ruth’s Chris Steak House
Photograph Retouched By: Recipe Spy
Source: http://weblogs.baltimoresun.com/entertainment/dining/reviews/blog/2007/12/this_deliciously_decadent_reci.html
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