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Truffled Creamed Spinach
Truffled Creamed Spinach
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Prep Time:
20 minutes
Total Time:
20 minutes
Create elegant homemade creamed spinach with white truffle oil for a restaurant-quality vegetarian side dish, no booking needed.
Ingredients:
  • 8 oz fresh baby spinach leaves
  • 1 tablespoon butter
  • 1 tablespoon Gold Medal™ all-purpose flour
  • 1/2 cup milk
  • Dash freshly grated nutmeg
  • Salt and pepper to taste
  • 1 1/2 teaspoons butter
  • 1 small onion, chopped (1/4 cup)
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon white truffle oil
Instructions:
  • Bring a pot of water to a boil. Add spinach and cook for 1 minute until wilted. Drain the spinach in a colander, rinse under cold water until cool, then squeeze out excess water. Set aside.
  • In a small saucepan, melt 1 tablespoon of butter. Whisk in the flour and cook for 1 minute until the mixture is smooth and bubbly. Gradually pour in the milk while stirring constantly until the mixture boils and thickens. Finally, add nutmeg, salt, and pepper to taste.
  • In a large skillet, melt 1 1/2 teaspoons of butter. Sauté the onion and garlic until softened, about 3 to 5 minutes, stirring frequently.
  • Prepare the spinach by separating the leaves on a cutting board, then coarsely chop them. Transfer the spinach to the skillet with onion and garlic. Pour the white sauce over the mixture and stir well to combine. Cook for 1 to 2 minutes until heated through.
  • Once off the heat, delicately blend in the luxurious truffle oil. Enjoy promptly.

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