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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Morton's Creamed Spinach Recipe

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This recipe for Morton's Creamed Spinach is from THE WESTCOTT FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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 ¼ cup unsalted butter
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
We love Morton's Restaurant. Their creamed spinach is the best though Chuck would suggest leaving out the nutmeg.

 

 

 

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