Creamed Spinach With Croutons

Creamed Spinach With Croutons


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.

---------------------------------------------------------------------------

Nutrition

Ingredients