Friday, April 15, 2011

Roasted Garlic Creamed Spinach

Roasted Garlic Creamed Spinach

* 1 large head of garlic, top trimmed to expose the cloves
* EVOO – Extra Virgin Olive Oil, for drizzling
* Salt
* 1 cup half-n-half
* White pepper, to taste
* Freshly grated nutmeg, to taste
* 2 tablespoons butter
* 1 round tablespoon flour
* 2 10oz boxes chopped spinach, defrosted and wrung dry in a clean kitchen towel

Yields: Serves 4

Preheat oven to 425°F. Drizzle garlic with oil and season with a little salt. Wrap tightly in foil and roast garlic to soft, 45 minutes. Let cool to handle.

Combine garlic, half-n-half, salt, white pepper and a little nutmeg in a blender and purée. Adjust seasoning to taste.

In medium skillet over medium heat, melt butter and whisk in flour. Cook 1 minute, add half-n-half mixture and bring to a bubble. Separate spinach with your fingertips as you add to the sauce. Simmer at a low bubble to thicken, 20-25 minutes.

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