Creamed Spinach Dutch
Classic Dutch Spinazie à la Crème features fresh tender spinach wilted down with shallots, bound in a velvety butter-and-cream sauce, and seasoned with a liberal grating of fresh nutmeg.
Ingredients
- • 600g fresh tender spinach, thoroughly washed and thick stems removed
- • 1 large banana shallot, finely diced
- • 30g unsalted butter
- • 1 tbsp plain flour
- • 120ml whole milk
- • 60ml crème fraîche or double cream
- • 1/2 tsp freshly grated whole nutmeg
- • Sea salt and freshly ground white pepper
Preparation Steps
Place the washed spinach leaves in a large hot pot with just the water clinging to their leaves. Cover and cook over medium heat for 3 to 4 minutes until completely wilted. Tip into a colander, press out excess liquid firmly with the back of a spoon, and roughly chop.
Melt the butter in a clean saucepan over medium heat. Add the finely diced shallot and cook gently for 3 minutes until translucent. Sprinkle the plain flour over the shallots, stirring continuously for 1 minute to cook out the raw flour.
Gradually whisk in the whole milk and crème fraîche until smooth and bubble gently for 2 minutes until thick and glossy. Season generously with freshly grated nutmeg, sea salt, and white pepper.
Fold the chopped wilted spinach into the warm cream sauce. Stir over low heat for 2 minutes until thoroughly heated through and creamy. Taste, adjust nutmeg if needed, and transfer to a warmed bowl to serve.