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Creamed Spinach with Croutons

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READY IN:
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash the spinach in cold water; drain.
  2. Drop into a kettle of boiling salted water.
  3. Return the water to a boil.
  4. Cook slowly, uncovered, for 5 minutes.
  5. Drain the spinach in a colander.
  6. Immediately rinse under cold running water for 1 minute. Squeeze the spinach, a handful at a time, to extract as much water as possible. Chop very fine. Heat the butter until bubbling in a saucepan over moderately high heat. Stir in the spinach.
  7. Continue stirring for 2 to 3 minutes until all moisture has evaporated.
  8. Season with salt, pepper and nutmeg.
  9. Lower the heat to moderate. Sprinkle on the flour and cook, stirring for 2 minutes.
  10. Remove the pan from the heat. Add the cream by spoonfuls while stirring until 2/3 cup has been added.
  11. Return to the heat and bring to a simmer.
  12. Cover and cook very slowly for 15 minutes, stirring occasionally and adding the remaining 1/3 cup cream by spoonfuls.
  13. Remove the spinach from the heat. Stir in the butter (1 Tbsp). Transfer the creamed spinach to a deep serving dish and mound it decoratively with a spatula.
  14. Garnish the spinach with sieved egg yolks and croutons.
  15. For the Croutons: Cut decorative shapes out of the bread using a Christmas cookie cutter.
  16. Toast the bread under the preheated broiler.
  17. Place around the spinach for garnish.

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