Tuesday, April 2, 2013

NO CREAM CREAMED SPINACH



NO CREAM CREAMED SPINACH

A no-cream creamed spinach?Instead of using cream, make a roux.Put a bit of butter in to make the roux. It’s still creamy and rich but less fattening. It even looks better than regular creamed spinach. It is all green and looks very healthy.
3 Tbsp of clarified butter
1 Tbsp of flour
5-lb bag of frozen chopped spinach
3 Tbsp of chicken base
salt and white pepper to taste

To create the roux, place the butter in a heavy saucepan and melt slowly over low heat. Remove the pan from the heat and let stand for 5 minutes. Skim the foam from the top and slowly pour butter into a container, discarding the milky solids in the bottom of pan. Add the flour and stir in quickly to allow the clarified butter to thicken into roux.
Add spinach to a pot of boiling water. Bring back to a boil. After 7 to 10 minutes of boiling, drain the spinach, reserving two cups of the boiling water in another pot.
Add chicken base, salt, and white pepper to the two cups of reserved water and bring to a boil. Once boiling, lower the flame, and stir in roux to thicken.
Combine this mixture with the spinach and stir before serving.

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