Creamed Spinach with Croutons |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
3 lbs fresh spinach |
to taste water, salted, boiling |
to taste salt and pepper |
pinch nutmeg |
1 1/2 tablespoons flour |
1 cup heavy cream |
1 tablespoon butter |
2 egg yolks, hard boiled, sieved |
1 -2 slice bread |
Directions:
1. Wash the spinach in cold water; drain.
2. Drop into a kettle of boiling salted water.
3. Return the water to a boil.
4. Cook slowly, uncovered, for 5 minutes.
5. Drain the spinach in a colander.
6. Immediately rinse under cold running water for 1 minute. Squeeze the spinach, a handful at a time, to extract as much water as possible. Chop very fine. Heat the butter until bubbling in a saucepan over moderately high heat. Stir in the spinach.
7. Continue stirring for 2 to 3 minutes until all moisture has evaporated.
8. Season with salt, pepper and nutmeg.
9. Lower the heat to moderate. Sprinkle on the flour and cook, stirring for 2 minutes.
10. Remove the pan from the heat. Add the cream by spoonfuls while stirring until 2/3 cup has been added.
11. Return to the heat and bring to a simmer.
12. Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls.
13. Remove the spinach from the heat. Stir in the butter (1 Tbsp). Transfer the creamed spinach to a deep serving dish and mound it decoratively with a spatula.
14. Garnish the spinach with sieved egg yolks and croutons.
15. For the Croutons: Cut decorative shapes out of the bread using a Christmas cookie cutter.
16. Toast the bread under the preheated broiler.
17. Place around the spinach for garnish.
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