Robin's Healthy Take: Creamed Vegetables
Growing up, I couldn’t get enough creamed corn and creamed spinach. But the weird thing is, I never eat either one anymore. Not sure why. Restaurants don’t serve them as much and I never think to cook them – what with all the anti-butter-in-the-vegetables sentiment out there. But you don’t need loads of fat to make a veggie side dish creamy. I’m putting my favorites back on the menu with a little twist.
For the creamed corn, I made a small roux by using just 1 tablespoon each butter and flour (most recipes call for much more). The combination provides just enough thickening power to thicken the milk and make it creamy. I also added honey to bring out the corn’s natural sweetness. It’s totally amazing and brings me right back to childhood. For the spinach, I started with the same roux and then made a creamy sauce with fat-free evaporated milk (which has a richer flavor than regular skim milk). The addition of garlic, onion, nutmeg and Parmesan cheese takes the dish over the top. In fact, it’s better than any creamed spinach I had growing up!
20 ounces frozen chopped spinach, thawed and well-drained (squeeze through a kitchen towel to remove all water)
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute, until smooth. Whisk in evaporated milk, onion, garlic and nutmeg and bring to a simmer. Stir in spinach and return to a simmer. Reduce heat to low and simmer 5 minutes. Remove from heat, stir in cheese and season to taste with salt and pepper.
You may also use white corn or a combination of yellow and white kernels.
Melt butter in a medium saucepan over medium heat. Whisk in flour and cook 1 minute, until smooth. Whisk in milk and bring to a simmer. Stir in corn and honey, reduce heat to low and simmer 5 minutes. Using a potato masher, smash some of the corn kernels while leaving the rest whole. Remove from heat and season to taste with salt and pepper.