Truffled Creamed Spinach
Deborah Harroun
Created May 2, 2012
Make this vegetarian restaurant-worthy side dish at home with creamed baby spinach leaves and white truffle oil. No reservations required.
Truffled Creamed Spinach
- Prep Time 20 min
- Total 20 min
- Servings 2
- Ingredients 10
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
Make With
Gold Medal Flour
Instructions
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Step1Heat large saucepan of water to boiling. Add spinach; boil 1 minute or just until wilted. Place spinach in colander; run under cold water until cool. Squeeze spinach dry; set aside.
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Step2In small saucepan, melt 1 tablespoon butter. Stir in flour with whisk; cook 1 minute, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in nutmeg, salt and pepper.
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Step3Meanwhile, in large skillet, melt 1 1/2 teaspoons butter. Add onion and garlic; cook 3 to 5 minutes, stirring frequently, until softened.
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Step4Place spinach on cutting board. With fingers, separate leaves as much as possible, then coarsely chop. Add spinach to skillet with onion and garlic. Pour white sauce over mixture; stir to combine. Cook 1 to 2 minutes or until thoroughly heated.
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Step5Remove from heat; stir in truffle oil. Serve immediately.
Nutrition
Nutrition Facts are not available for this recipe
Recipe Tips
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