Creamed Spinach (épinards béchamel)
This luscious accompaniment usually reserved for the finest Prime Rib House or holiday feasts is a perfect side for any day of the week when a little decadence is needed.
| Servings | Prep Time |
| 6-8servings | 30mins. |
| Cook Time |
| 30mins. |
|
|
Ingredients
- 4pounds baby spinachit will shrink in volume & weight considerably during cooking
- 8 shallotsminced, or 1 large onion
- 1/2cup all-purpose flour
- 1tsp fresh ground pepperor to taste
- 1tsp kosher saltor to taste
- 1/2tsp fresh grated nutmeg
- 4cups whole milk
- 1-1/2cups pecorino cheesefinely grated
- 1 large eggslightly beaten
- olive oil
- Softened butter
Instructions
- To Make Shallot Béchamel
- In a large saucepan, sauté Shallots or Onion in 1 stick Butter until just transparent.
- Add Flour, and stir quickly. Slowly whisk in Milk.
- Add Nutmeg, Salt & Pepper. Cook on medium heat (stirring occasionally) until thick and coats the back of a spoon (about 15 mins).
- Check for taste, adjust as desired.
- Remove from heat, allow to cool. If not using right away, transfer to container, and refrigerate until ready for use.
Prep Spinach
- In a large pot, sauté Spinach in Olive Oil until JUST WILTED, transfer to a colander to allow excess moister to drain off. Repeat in 2 or 3 batches. Do not over cook, as the cooking will continue in next step.
- Allow Spinach to cool. If you’re not making the Creamed Spinach right away, transfer to container, and refrigerate until ready for use.
Prepare Creamed Spinach
- Preheat oven to 350.
- Generously Butter bottom and sides of a 2-1/2 quart casserole dish.
- In a large bowl, combine prepared Béchamel, beaten egg, and 1 cup of the Pecorino Cheese. Fold in prepared Spinach.
- Transfer to and spread into the buttered casserole. Sprinkle top with remaining 1/2 cup Pecorino Cheese.
- Bake in 350 oven for 25 minutes, until bubbly and slightly golden. Remove from oven. Let rest 5 minutes. Makes 6-8 servings as side to Beef Roast or steaks.
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