Creamed Spinach With Croutons

CATEGORY	CUISINE	TAG	YIELD
Dairy		May 1993	1	Servings

INGREDIENTS

2		Homemade-type white bread
		cut into 1/4-inch
		cubes
1 1/2	T	Unsalted butter, melted
2	lb	Spinach, about 3 bunches
		coarse stems
		discarded and the
		leaveswashed well
		and drained
1/4	c	Minced shallot or onion
1 1/2	T	Unsalted butter
1 1/2	T	All-purpose flour
1	c	Milk
3	T	Sour cream
1/2	t	Freshly grated nutmeg
1	t	Fresh lemon juice, up to 2

INSTRUCTIONS

Make the croutons:  Preheat the oven to 350F. In a small bowl toss the
bread cubes with  the butter and salt to taste, spread them on a baking
sheet, and bake  them in the middle of the oven for 8 to 10 minutes, or
until they are  golden.  Make the creamed spinach:  In a kettle cook
the spinach in the water clinging to the leaves,  covered, over
moderate heat, stirring once or twice, for 5 to 6  minutes, or until it
is wilted, refresh it under cold water, and  drain it well in a
colander. Squeeze out the excess water by handfuls  and in a food
processor puree the spinach.  In a heavy saucepan cook the shallot in
the butter over moderately low  heat, stirring, until it is softened,
add the flour, and cook the  roux, stirring, for 3 minutes. Add the
milk, whisking, bring the  mixture to a boil, whisking, and simmer it,
whisking, for 3 minutes.  Add the spinach puree, the sour cream, the
nutmeg, the lemon juice,  and salt and pepper to taste and heat the
creamed spinach over  moderately low heat, stirring, until it is heated
through. Serve the  creamed spinach topped with croutons.  Serves 4 to
6.  Gourmet May 1993  Converted by MC_Buster.  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 855 Calories From Fat: 479 Total Fat: 54.9g Cholesterol: 129.8mg Sodium: 3069.8mg Potassium: 3163.9mg Carbohydrates: 66.2g Fiber: 34.1g Sugar: 18.5g Protein: 46.8g