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Post by :Ross_Stokes
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :1733
Click below to download : Vegetables - Boston Market Creamed Spinach (Format : PDF)
Vegetables - Boston Market Creamed Spinach
By Judy Chatham1 (20 oz.) Package Chopped Spinach Frozen
1 Cup White Sauce (Thick)
1/2 Cup Sour Cream
1 tsp. Salt
2 Tbsp. Butter
2 Tbsp. Finely Chopped Onion
1/4 Cup Water
White Sauce:
3 Tbsp. Butter
4 Tbsp. Flour
1/4 tsp. Salt
1 Cup Whole Milk
On a medium low setting melt butter in a sauce pan add flour and salt until creamed together. Add milk a little at a time on medium heat. Constantley stir with a wisk until mixture becomes thick and smooth.
Place butter in a 2 quart sauce pan on med heat, add onions. Cook until the onions are transparent.
Place spinach and add water to pan, lower the heat and place lid on pan. Stir several times until the spinach is almost completely cooked.
When spinach is almost done add white sauce and sour cream, stir well and simmer until completely blended.
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1 tbsp. butter2 tbsp olive oil1 clove garlic, pressed2 tbsp. onion, chopped 1 (10 3/4 oz) can cream of celery soup2 tbsp. flour1 tsp. black pepper20 oz cooked chopped spinach3 tbsp. grated Parmesan cheeseIn a saucepan over low heat combine butter, oil, garlic, onion, and saute.Remove from heat.Add the soup, flour and pepper.Return to heat until very hot, being careful not to burn. Stir in the spinach and Parmesan.Heat and serve.
Vegetables - Spinach Boston Market Creamed Spinach Clone
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1 (10 oz. pkg.) frozen chopped spinach 3 stalks celery, thinly sliced 1/4 Cup water 1/4 tsp. salt 2 Tbsp. butter 2 Tbsp. flour 1/3 Cup skim milk 1 Tbsp. horseradish 2 Tbsp. grated Parmesan cheese Heat oven to 375 F. Cook spinach according to pkg. directions. Drain well and set aside. Combine celery, water and salt in a sauce pan. Cook, covered over medium-high heat about 5 minutes. Stir butter into celery. Add flour and stir well. Add milk. Continue cooking and stirring until sauce thickens and begins to bubble. Blend in the horseradish
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