2014-12-15 14:32:37吴曼曼
Creamed Spinach with Montreal Salted Herbs
This great creamed spinach recipe calls for herbes salées or salted herbs, a Canadian seasoning staple. It's made by simply adding salt to a mix of minced vegetables and herbs; it's great on everything from steak to roast poultry, fish, and vegetables.
By Hugue Dufour
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Nutritional Information
569.jpg
Creamed Spinach with Montreal Salted Herbs
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
creamed spinach with montreal salted herbs
Con Poulos
Yields: 6 to 8 servings
Total Time: 1 hr 40 min
Cook Time: 1 hr 15 min
Ingredients
U.S. Metric Conversion chart
4 tablespoon(s) unsalted butter, plus more for greasing
2 tablespoon(s) extra-virgin olive oil
2 1/2 pound(s) spinach, (not baby spinach), trimmed
4 (about 1 cup) shallots, finely chopped
1 cup(s) dry white wine
2 cup(s) heavy cream
Freshly ground pepper
Salted Herbs
1 medium carrot, coarsely chopped
1 small parsnip, coarsely chopped
1 celery rib, coarsely chopped
1/2 medium onion, coarsely chopped
1 cup(s) packed parsley leaves
1 cup(s) snipped chives
1 cup(s) packed spinach , (not baby spinach)
1/3 cup(s) coarse sea salt
Directions
Prepare Salted Herbs: In a food processor, combine the chopped carrot, parsnip, celery and onion. Pulse the vegetables until finely chopped. Add the parsley, chives and spinach and pulse until the mixture is very finely minced. Transfer to a bowl and stir in the salt. Cover and refrigerate the salted herbs at least overnight and up to 1 month in an airtight jar.
Preheat the Corrugated Display Manufacturer oven to 425 degrees F. In a large saucepan, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil. Add the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook the spinach over high heat, stirring occasionally, until wilted, about 7 minutes. tecoTransfer the spinach to a strainer set over a large bowl to drain. Let the cooked spinach cool slightly, then squeeze out all of the excess water from the leaves.
Wipe out the saucepan, then use it to melt the remaining 2 tablespoons of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the white wine and cook, stirring, until absorbed, about 3 minutes. Add the heavy cream and bring just to a boil. Simmer over moderate heat, stirring occasionally, until reduced by half, about 7 minutes. Stir in the Salted Herbs and season lightly with pepper.
Fold the spinach into the cream sauce and scrape the mixture Attractions in Hong Kong into a buttered 1 1/2-quart baking dish. Bake the creamed spinach for about 15 minutes, until bubbling and the sauce is thickened. Let stand for 5 minutes before serving.
By Hugue Dufour
Be the first to rate this recipe
Recipe Photos Reviews
Save this recipe
Add ingredients to my shopping list
Submit your version
Nutritional Information
569.jpg
Creamed Spinach with Montreal Salted Herbs
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
creamed spinach with montreal salted herbs
Con Poulos
Yields: 6 to 8 servings
Total Time: 1 hr 40 min
Cook Time: 1 hr 15 min
Ingredients
U.S. Metric Conversion chart
4 tablespoon(s) unsalted butter, plus more for greasing
2 tablespoon(s) extra-virgin olive oil
2 1/2 pound(s) spinach, (not baby spinach), trimmed
4 (about 1 cup) shallots, finely chopped
1 cup(s) dry white wine
2 cup(s) heavy cream
Freshly ground pepper
Salted Herbs
1 medium carrot, coarsely chopped
1 small parsnip, coarsely chopped
1 celery rib, coarsely chopped
1/2 medium onion, coarsely chopped
1 cup(s) packed parsley leaves
1 cup(s) snipped chives
1 cup(s) packed spinach , (not baby spinach)
1/3 cup(s) coarse sea salt
Directions
Prepare Salted Herbs: In a food processor, combine the chopped carrot, parsnip, celery and onion. Pulse the vegetables until finely chopped. Add the parsley, chives and spinach and pulse until the mixture is very finely minced. Transfer to a bowl and stir in the salt. Cover and refrigerate the salted herbs at least overnight and up to 1 month in an airtight jar.
Preheat the Corrugated Display Manufacturer oven to 425 degrees F. In a large saucepan, melt 2 tablespoons of the butter in 1 tablespoon of the olive oil. Add the spinach in large handfuls, letting each batch wilt slightly before adding more. Cook the spinach over high heat, stirring occasionally, until wilted, about 7 minutes. tecoTransfer the spinach to a strainer set over a large bowl to drain. Let the cooked spinach cool slightly, then squeeze out all of the excess water from the leaves.
Wipe out the saucepan, then use it to melt the remaining 2 tablespoons of butter in the remaining 1 tablespoon of olive oil. Add the shallots and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the white wine and cook, stirring, until absorbed, about 3 minutes. Add the heavy cream and bring just to a boil. Simmer over moderate heat, stirring occasionally, until reduced by half, about 7 minutes. Stir in the Salted Herbs and season lightly with pepper.
Fold the spinach into the cream sauce and scrape the mixture Attractions in Hong Kong into a buttered 1 1/2-quart baking dish. Bake the creamed spinach for about 15 minutes, until bubbling and the sauce is thickened. Let stand for 5 minutes before serving.