Regas Creamed Spinach Recipes

REGAS' CREAMED SPINACH

Steps:

• Thaw and drain spinach using paper towels to absorb any remaining liquid.
• Place dry spinach in large casserole dish and set aside.
• Heat (do not boil) cream in saucepan over low-medium heat; set aside.
• Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
• Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
• Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
• Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
• Add parmesan cheese and whisk to remove lumps.
• Add hot sauce to spinach and stir to blend. Serve.

CREAMED SPINACH

Steps:

• Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
• Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
• Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
• Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
• Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.