MichaelLC
TVWBB Pro
Made these with our standing rib roast. From Pioneer Woman who has lots of good info. Swapped in heavy cream, nuked spinach.
Ingredients
1 stick butter
8 tbsp. flour
1/2 whole medium onion, finely diced
3 cloves garlic, finely minced
2 c. heavy cream
Salt and pepper, to taste
1 pinch ground nutmeg
3 tbsp. butter
24 oz. weight baby spinach
Ingredients
1 stick butter
8 tbsp. flour
1/2 whole medium onion, finely diced
3 cloves garlic, finely minced
2 c. heavy cream
Salt and pepper, to taste
1 pinch ground nutmeg
3 tbsp. butter
24 oz. weight baby spinach
- Melt 1 stick of butter in a pot. Sprinkle in flour and whisk together. Cook over medium heat for five minutes or until light golden brown. Throw in onion and garlic and stir together, cooking for another minute. Pour in cream, whisking constantly, and cook for another five minutes while you cook the spinach.
- To cook spinach, fill glass casserole dish with batches of fresh spinach. Microwave on Low or Soften/Melt for 70 seconds. Add spinach and divided butter in increments into cream sauce until all incorporated and cook until wilted but not soggy.
- Season the cream sauce with salt, pepper, and nutmeg., Stir gently to combine. Serve immediately.
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