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Truffled Creamed Spinach

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  • Prep 20 min
  • Total 20 min
  • Servings 2
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Make this vegetarian restaurant-worthy side dish at home with creamed baby spinach leaves and white truffle oil. No reservations required.
By Deborah Harroun
Created May 2, 2012
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  • 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
Make With
Gold Medal Flour


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    White truffle oil can be found at most specialty food stores or purchase it online.
  • tip 2
    You can substitute regular spinach for the baby spinach, but you will need to remove the tough stems.


Nutrition Facts are not available for this recipe
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