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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead. Ingredients:
1 1/2 cups whole milk |
4 (10 ounce) boxes 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:
1. Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
2. 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; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
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