Directions:
Ruth's Chris Crescent City creamed spinach
Posted by juwalker December 13, 2007 05:26AM
In 2004, Ruth's Chris released the recipe for sweet potato casserole for the first time. This year, they are giving out the recipe for another favorite side dishes appropriate for the holidays: creamed spinach. This is the real deal from the company, not a copy-cat recipe. It can be served as a side dish with crackers, as well as a side dish.
Ruth's Chris Crescent City creamed spinach
Makes 4 side-dish servings
1/2 cup (1 stick) butter plus 2 tablespoons softened, divided use
1/4 cup all-purpose flour
2 cups milk or half and half2 tablespoons chopped onion
1 small bay leaf
1/4 teaspoon salt
1 pound fresh spinach
Salt and freshly ground black pepper
In a small saucepan, melt 1 stick butter over medium heat until foamy, then add flour and stir until light brown in color. Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
Reduce the heat and cook for 5 minutes. Pass through a fine strainer and reserve. The sauce will be very thick.
Cook 1 pound spinach immersed in boiling water for one minute. Remove and immerse in ice water to stop the cooking process. Squeeze spinach until very dry and puree in a food processor. Set aside.
Just before serving, combine the sauce with the pureed spinach and cook on low heat, stirring often, for about 5 minutes. Season to taste with salt and freshly ground black pepper. Finish by stirring in the remaining 2 tablespoons softened butter. Serve warm.?
Categories: Appetizer, Holiday, New Orleans restaurant favorites, Side dish, Vegetables
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