The Third Man: Vienese Creamed Spinach

Creamed Spinach

Creamed...but no cream?

When you check the ingredient list for this version of creamed spinach you may be surprised to find not cream. Instead, milk is thickened with flour and butter. A bit of garlic added at the end gives "kick".

Ingredients

  • 2 packages (about 20 oz.) fresh, cleaned spinach
  • 2 T Butter
  • 2 C Milk
  • 3 T Flour
  • 1 small Onion
  • Salt and Pepper

Directions

Bring a pot of water to a boil and then add 2 packages (about 20 oz) of cleaned, fresh spinach.

Bring a pot of water to a boil and then add 2 packages (about 20 oz) of cleaned, fresh spinach.

Cook for only about a minute or less.

Cook for only about a minute or less.

Drain the spinach and then run it under cold water until it cools.

Drain the spinach and then run it under cold water until it cools.

Chop the spinach in the food processor.

Chop the spinach in the food processor.

Put 2 T butter in a pot and melt it over a medium flame.

Put 2 T butter in a pot and melt it over a medium flame.

Chop a small onion.

Chop a small onion.

Add the onion to the pot and saute until translucent.

Add the onion to the pot and saute until translucent.

Add 3 T of Wondra Flour.

Add 3 T of Wondra Flour.

Stir briefly, making a paste.

Stir briefly, making a paste.

Add 2 C milk.

Add 2 C milk.

Stir.

Stir.

Add 1 clove pressed garlic.

Add 1 clove pressed garlic.

Stir in the spinach, blend and warm.

Stir in the spinach, blend and warm. Add salt and pepper as desired.

Here is our Vienesse Creamed Spinach

Here is our Viennese Creamed Spinach

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