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    8

Truffled Creamed Spinach

  • Prep 20 min
  • Total 20 min
  • Servings 2

Make this vegetarian restaurant-worthy side dish at home with creamed baby spinach leaves and white truffle oil. No reservations required. MORE + LESS -

Deborah Harroun Deborah Harroun
May 2, 2012

Ingredients

8
oz fresh baby spinach leaves
1
tablespoon butter
1
tablespoon Gold Medal™ all-purpose flour
1/2
cup milk
Dash freshly grated nutmeg
Salt and pepper to taste
1 1/2
teaspoons butter
1
small onion, chopped (1/4 cup)
1
clove garlic, finely chopped
1/2
teaspoon white truffle oil

Steps

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  • 1
    Heat large saucepan of water to boiling. Add spinach; boil 1 minute or just until wilted. Place spinach in colander; run under cold water until cool. Squeeze spinach dry; set aside.
  • 2
    In small saucepan, melt 1 tablespoon butter. Stir in flour with whisk; cook 1 minute, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in nutmeg, salt and pepper.
  • 3
    Meanwhile, in large skillet, melt 1 1/2 teaspoons butter. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until softened.
  • 4
    Place spinach on cutting board. With fingers, separate leaves as much as possible, then coarsely chop. Add spinach to skillet with onion and garlic. Pour white sauce over mixture; stir to combine. Cook 1 to 2 minutes or until thoroughly heated.
  • 5
    Remove from heat; stir in truffle oil. Serve immediately.

Expert Tips

  • White truffle oil can be found at most specialty food stores or purchase it online.
  • You can substitute regular spinach for the baby spinach, but you will need to remove the tough stems.

Nutrition Information

No nutrition information available for this recipe

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