Yummy in your tummy creamed spinach

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So i looked all over for a creamed spinach recipes and decided to cobble together my own based on all of them! So here you go, I have made this ahead of time so that the flavors can mix together for tomorrow!

Yield: Makes 8 servings

2 lb frozen spinach

1 1/4 cups whole milk

1 cup heavy cream

¼ cup cream cheese

1 small onion, finely chopped

1/2 stick (1/4 cup) unsalted butter

1/4 cup all-purpose flour

1/8 teaspoon freshly grated nutmeg

1/8 teaspoon garlic powder

¼ parm cheese finely grated

Defrost Frozen Spinach . Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible.

Heat milk , cream cheese cut up in cubes, and heavy cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux *, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, garlic, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Cooks' note:

Creamed spinach can be made 1 day ahead and cooled completely, uncovered, then chilled, covered. Reheat over moderately low heat until hot.

What is a roux you ask…

Here is your answer:

Roux is a cooked mixture of wheat flour and fat, traditionally clarified butter. It is the thickening agent of four of the mother sauces of ... ( from wikipidia)

Now how do you make one:

Here's How:

0.Melt 1/2 cup (unless a specific amount is called for) of butter, shortening, oil, or other fat in a heavy skillet over very low heat.

0.Gradually sprinkle the hot melted fat with the same proportion of flour and immediately begin stirring.

0.Stir the mixture constantly until it reaches the desired color, which may take from 15 to 30 minutes.

0.Remove from the heat and continue stirring until it has cooled down a bit and there's no risk of burning.

0.Add herbs, vegetables, or whatever your recipe calls for or store roux tightly covered in the refrigerator for later use.

Tips:

0.A dark roux will thicken less than light roux.

0.If black specks appear in the roux, it has burned and you'll have to start over.

If roux is made ahead and refrigerated, pour excess oil from the surface before reheating, or let it return to room temperature.