"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Morton's Creamed Spinach Recipe

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This recipe for Morton's Creamed Spinach, by , is from The Nutmeg Big Brothers Big Sisters Friends and Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ginny Larkin
Added: Thursday, January 18, 2007


¼ cup unsalted butter
¾ cup minced yellow onion
1 ¼ tablespoons minced garlic
2 teaspoons coarse salt
1 teaspoon freshly ground black pepper
¾ teaspoon freshly grated nutmeg
¼ cup all-purpose flour
3 ½ cups half-and-half
2 ¼ pounds chopped frozen spinach, thawed and squeezed dry
1/3 cup freshly grated Parmesan cheese

In large saucepan, melt butter over medium-low heat. Add onion and garlic; sauté for about 10 minutes, or until onion is translucent. Stir in salt, pepper and nutmeg.
Sprinkle flour over onion and cook over low heat, stirring with wooden spoon, about 4 minutes or until there is a nutty aroma. Add half-and-half and cook over medium-low heat, whisking occasionally, until hot. Raise heat to medium-high and bring to boil. Whisk continuously 6 to 8 minutes, or until mixture thickens.
Remove pan from heat. Using handheld immersion blender, blend sauce for 1 to 2 minutes or until smooth. Stir in spinach until well-mixed and heated through. Just before serving, set over medium heat, add Parmesan and stir until well-mixed and heated through. Makes 6 to 8 servings.

SOURCE: Morton's Steak Bible




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