Ingredients
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- 4 unit small onion
- 8 tbsp plain flour
- 8 tbsp unsalted butter
- 1800 g fresh spinach
- 1 tsp grated nutmeg
- 960 ml whole milk
- 4 Salt
- 480 ml double cream
- 4 freshly ground black pepper
- 8 unit clove garlic
- 240 g grated Parmesan cheese
Nutritional Information
Calculated based on standard values with available measurements and may therefore not be accurate.
Nutritional information not available.
Instructions
Step 1
Prepare the Spinach:
Fresh Spinach: Wash and rinse the spinach thoroughly. Remove any tough stems. Cook the spinach in a large pot of boiling water for about 1-2 minutes until wilted. Drain and rinse under cold water to stop the cooking process. Squeeze out excess water and roughly chop.
Frozen Spinach: Ensure it's fully thawed and drained. Squeeze out any excess water and roughly chop if needed.
Step 2
Cook the Base:
In a large frying pan, melt the butter over medium heat. Add the finely chopped onion and cook for about 3-4 minutes, or until softened and translucent.
Add the minced garlic and cook for an additional 1 minute, being careful not to let it burn.
Step 3
Make the Roux:
Sprinkle the flour over the onions and garlic. Stir well to combine and cook for about 1-2 minutes. This forms a roux which will thicken the sauce.
Step 4
Add the Liquids:
Gradually whisk in the whole milk, ensuring there are no lumps. Continue to cook and stir until the mixture begins to thicken.
Stir in the double cream and cook for another 2-3 minutes until the sauce is smooth and has thickened further.
Step 5
Add Cheese and Seasonings:
Stir in the grated Parmesan cheese until melted and fully incorporated into the sauce.
Add the grated nutmeg, and season with salt and freshly ground black pepper to taste.
Step 6
Combine Spinach and Sauce:
Gently fold the chopped spinach into the sauce, ensuring it is well coated and heated through. Cook for another 2-3 minutes, allowing the flavours to meld.
Step 7
Serve:
Serve the creamed spinach hot as a delicious side dish with your meal.
Recipe Story
Creamed spinach, a quintessential side dish in American cuisine, offers a rich tapestry of flavour and history that belies its humble ingredients. Originating from the classic French "spinach à la crème," this dish was adapted and popularised in the United States, particularly as a staple in steakhouses and fine dining establishments.
The essence of creamed spinach lies in its lush, velvety texture and the harmonious blend of fresh spinach with a creamy, buttery sauce. This dish beautifully marries the earthiness of spinach with the indulgence of cream, creating a side that complements everything from a perfectly grilled steak to a simple roast chicken. The inclusion of Parmesan cheese adds a delightful depth, enhancing the overall umami profile.
Fun fact: Spinach has been a prized ingredient for centuries, dating back to ancient Persia. It wasn't until the 19th century, however, that spinach began to make its mark in European cuisine, eventually crossing the Atlantic to become a beloved American classic. The rich, creamy version we enjoy today likely gained popularity in the early 20th century, aligning with the rise of American comfort food.
Creamed spinach is more than just a delicious side; it's a testament to the versatility of vegetables when treated with care and creativity. The dish has also found a place in modern culinary trends, where it’s often featured in updated, lighter versions to accommodate contemporary dietary preferences.
Whether served in a luxurious steakhouse or a family kitchen, creamed spinach embodies both tradition and indulgence. Its comforting texture and flavour profile ensure it remains a cherished dish, appealing to both the classic palate and the adventurous eater alike.
