Ingredients:
- 1 and 1/2 cups whole milk
- 4, 10-ounce boxes frozen, chopped spinach, thawed and squeezed dry (reserve 1/2 cup liquid)
- 3 large garlic cloves, minced
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon ground nutmeg
- salt and ground black pepper
Directions:
- Combine milk, reserved spinach liquid and garlic in a 1-quart measuring cup or microwave-safe bowl covered with a saucer. Microwave or heat slowly in a medium saucepan until very hot and steamy. Let stand, covered, for 5 to 10 minutes to soften the garlic.
- Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach, and cook until sauce is thick and bubbly and spinach is tender, but still green, about 5 minutes.
- MAKE AHEAD TIP: Turn onto a large rimmed baking sheet to cool quickly. Transfer to a covered container and refrigerate up to 2 days. Warm slowly over low heat.
- When ready to serve, stir in cheese and season with nutmeg and a generous sprinkle of salt and pepper. Serve hot.
Copyright M. A. Webb, 2004-2005. All Rights Reserved
Source: http://HomeChef.blogspot.com
PUBLISHING AND REPRINT RIGHTS: You have permission to publish this article electronically, in print, in your ebook or on your website, free of charge, as long as the author's information and web link are included at the bottom of the article and the article is not changed, modified or altered in any way. The web link should be active when the article is reprinted on a web site or in an email. The author would appreciate an email indicating you wish to post this article to a website, and the link to where it is posted.
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