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La Belle Cuisine -
More Vegetable Recipes
Fine Cuisine with Art Infusion
"To cook is to
create. And to create well...is an act of integrity, and faith."
"What was paradise, but a garden full of
vegetables and herbs and pleasure?
Nothing there but delights."
Recipe of the Day Categories:
Friday, November 10, 2006
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Creamed Spinach with
slices homemade-type white bread
1/2 tablespoons unsalted butter, melted
pounds spinach (about 3 bunches
cup minced shallot or onion
1/2 tablespoon unsalted butter
1/2 tablespoon flour
tablespoons sour cream
teaspoon freshly grated nutmeg
teaspoons fresh lemon juice
oven to 350° F. Cut bread into 1/4-inch cubes.
coarse stems of spinach, wash leaves well and drain well.
a small bowl toss bread cubes with butter and salt to taste. Spread them
on a baking sheet and bake them 8-10 minutes or until golden.
a kettle cook spinach in the water clinging to the leaves, covered, over
moderate heat, stirring once or twice, for 5-6 minutes or until wilted.
Refresh it under cold water and drain it well in a colander. Squeeze out
excess water by handfuls and in a food processor purée the spinach.
a heavy saucepan cook shallot in butter over moderately low heat, stirring
until softened. Add flour and cook the roux, stirring, 3 minutes. Add
milk, whisking; bring mixture to a boil, whisking, and simmer, whisking, 3
minutes. Add spinach purée, sour cream, nutmeg, lemon juice and salt and
pepper to taste. Serve topped with croutons.
Index - Vegetable Recipe