Creamed Spinach

The Palm Restaurant Recipe

2 (10 oz.) boxes frozen chopped spinach, completely thawed
2 tablespoons lightly salted butter
1 1/2 cups heavy cream
1 teaspoon fine sea salt
1/2 teaspoon white pepper
1/2 teaspoon ground nutmeg
1 tablespoon cornstarch
1 tablespoon white wine
1 cup grated Parmigiano Reggiano cheese

Using your hands, squeeze as much water as possible from the sauce spinach. In a large saucepan, combine the butter and cream over medium Heat. When the butter is melted, stirring the spinach,, white pepper, and Nutmeg. Stirring occasionally, bring the mixture to a simmer, thank cook for three minutes. In a small bowl, blend the cornstarch and one with your fingertips Kama so that you can feel when all the starch is dissolved. Add to the spinach mixture, and continue stirring until thickened, about two minutes. Stir in the cheese  and taste for seasoning. Serve at once, or keep warm in the top of a copper double boiler over fairly simmering water for up to 30 minutes. Serves 6 to 8.

No comments:

Post a Comment