Monday, November 21, 2011

Creamed Spinach

A creamy blend of spinach, shallots, Parmesan cheese and Boursin Light makes a rich and flavorful side dish. This is a low-fat version of a steakhouse favorite. Your family and friends will love this and you won’t feel guilty eating this.

Creamed Spinach
Makes 6 ½ cups

2 tsp. butter
½ cup shallots, minced
1 clove garlic, minced
2 tbsp. flour
1 ½ cups fat free milk
2 tbsp. Parmesan cheese
½ tsp. nutmeg
¼ tsp. fresh pepper
Salt to taste
1.4 oz. Boursin Light
16 oz. bag frozen chopped spinach, thawed and drained of moisture

In a large sauté pan melt butter.

Add shallots and garlic and cook on medium about 5 minutes. Add flour to shallots, mix well and cook one more minute.

Reduce heat to low and slowly add milk, whisking well.

Add Parmesan cheese, nutmeg, salt and pepper and mix well.

Add Boursin Light and mix until smooth.

Add spinach and combine well with sauce, cook one minute, until heated through. Adjust salt and pepper if necessary.

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