Sunday, November 25, 2007

Boursin Creamed Spinach

OK so this wasn't healthy at all, but it just seemed like such a delicious addition to a Thanksgiving meal. And it was! We did try to reduce the fat a bit by using low-fat Boursin... but whatever. Just eat small portions of it and it will be ok. It was VERY good and we really liked it. I would make it again for other special occasions.


Boursin Creamed Spinach
From Cuisine At Home magazine

1 T. unsalted butter
1/2 cup yellow onion, diced
2 T. all-purpose flour
1 cup whole or 2% milk
1/2 cup heavy cream
1 pkg. (5.2 oz.) Boursin cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, squeezed dry of excess moisture
2 T. Parmesan cheese, grated
1 t. lemon zest, minced
Salt, white pepper, cayenne, and nutmeg to taste
2/3 cup coarse fresh bread crumbs (made from two slices firm white bread)
1 T. unsalted butter, melted
1 T. olive oil
Salt and black pepper to taste

Preheat oven to 425 degrees; coat a shallow 2-cup baking dish with nonstick spray and set aside.

Saute onion in butter in a large saucepan over medium heat.

Cook until onion is soft, 5 minutes.

Add flour and stir to coat onion. Cook about 1 minute.

Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute.
Stir in Boursin a little at a time until melted and smooth.
Remove saucepan from heat.

Add spinach, Parmesan, lemon zest and seasonings. Transfer spinach to prepared baking dish.

Combine crumbs, butter, oil and seasonings. Top spinach with crumbs, packing them to adhere. (Dish may be covered and chilled at this point to be baked later). Place dish on a baking sheet and bake until crumbs are golden and sauce is bubbly, 20-25 minutes.

Yield: 2 cups

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