Photo: Parmesan Creamed Spinach Recipe
Ingredients
- 2 cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1/2 teaspoon pumpkin pie spice
- Kosher salt and freshly ground black pepper
- 1/4 cup grated Parmesan
- 2 (10-ounce) packages frozen chopped spinach, thawed and drained
Directions
In a small saucepan over medium heat, warm the milk. In a medium saucepan over medium heat, melt the butter. Whisk the flour into the butter and cook for 2 minutes to make a roux. Whisk in the warm milk a bit at a time to avoid lumps. Cook until the sauce begins to thicken, 2 to 3 minutes. Add the pumpkin pie spice and a pinch of salt and pepper. Turn the heat to low, stir in the cheese, and let melt. Stir in the spinach and cook for another 2 to 3 minutes to heat it through. (Save 1 cup for Round 2 Recipe Spinach and Cheese Souffle).
Serves: 6; Calories: 141; Total Fat: 7.5 grams; Saturated Fat: 4.5 grams; Protein: 7 grams; Total carbohydrates: 9 grams; Sugar: 6 grams; Fiber: 1 gram; Cholesterol: 19 milligrams; Sodium: 325milligrams
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By cherry_pye86_12...
Hampton, 86
on January 17, 2013
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I love creamed spinach from Boston Market and thought this would save me time and money. It just didn't have much taste; very bland and not much flavor. I added in extra cheese but I may try again with garlic and fresh spinach.
By one tree
on November 23, 2012
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Very disappointed. BLAND! The pumpkin spice was just weird. I hesitated adding it but decided to follow the recipe instead. The idea of the parmesan sounded so good, but couldn't even taste it. It needed way more salt, too. I should have read the other reviews first. Not one person at my Thanksgiving table finished their serving.
By oolongcha
San Francisco, CA
on November 23, 2012
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Perfect balance between no cream required, how fast you can make it, and still fairly tasty. That was exactly what I needed when I wanted one more side dish for the Thanksgiving dinner this year. Thank you for the great recipe!
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