Creamed Spinach
Viennese Cremespinat: velvety smooth puréed spinach enriched with butter, a light roux, whole milk, garlic, and freshly grated nutmeg, traditionally served with roasted potatoes and fried eggs.
Ingredients
- • 600g fresh leaf spinach (or high-quality frozen leaf spinach, thawed)
- • 35g Austrian butter
- • 1 tbsp plain flour
- • 150ml whole milk
- • 2 cloves garlic, finely minced
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly ground white pepper
Preparation Steps
Blanch the fresh spinach in boiling salted water for 2 minutes, then plunge into ice water to preserve the bright green colour. Squeeze out excess water thoroughly, then purée until smooth in a food processor or with an immersion blender.
Melt the butter in a heavy saucepan over medium heat. Add the plain flour and whisk continuously for 1 to 2 minutes to cook the flour without letting it brown (a blond roux).
Gradually whisk in the cold whole milk and minced garlic in a steady stream. Simmer gently for 2 minutes, whisking until a thick, velvety béchamel sauce forms.
Stir the smooth spinach purée into the sauce. Heat through gently over low flame for 3 minutes. Season with sea salt, white pepper, and generous grated nutmeg, serving hot with roasted potatoes.