Prepare to elevate your dining experience with a side dish that's not just a mere accompaniment, but a star in its own right! Gordon Ramsay's Creamed Spinach is a luxurious, velvety recipe that transforms humble spinach into a restaurant-quality delicacy that will have your guests begging for seconds. With a perfect balance of rich cream, perfectly blanched spinach, and a hint of optional nutmeg, this dish promises to be the most addictive green you've ever tasted.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 1 lb fresh spinach, washed and trimmed
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh nutmeg, grated (optional)
Instructions
- Thoroughly wash the fresh spinach under cold running water, removing any tough stems or damaged leaves. Drain well and pat dry with clean kitchen towels.
- Bring a large pot of salted water to a rolling boil. Prepare an ice bath in a separate large bowl with cold water and ice cubes.
- Blanch the spinach in the boiling water for approximately 30-45 seconds until the leaves are bright green and just wilted. Immediately transfer the spinach to the ice bath to stop the cooking process and preserve its vibrant color.
- Once cooled, drain the spinach and squeeze out excess water using clean kitchen towels or cheesecloth. The spinach should be relatively dry to prevent a watery final dish.
- In a large saucepan, melt the unsalted butter over medium heat until it becomes foamy and starts to slightly brown.
- Add the all-purpose flour to the butter, whisking continuously to create a smooth roux. Cook for 1-2 minutes to remove the raw flour taste, stirring constantly to prevent burning.
- Gradually pour in the heavy cream, whisking consistently to create a smooth, creamy base. Continue cooking and stirring until the sauce thickens and coats the back of a spoon.
- Add the blanched spinach to the cream sauce, stirring gently to coat evenly. Season with salt and freshly ground black pepper to taste.
- Optional: Grate a small amount of fresh nutmeg over the spinach for an additional layer of flavor.
- Cook the spinach in the cream sauce for an additional 2-3 minutes, allowing the flavors to meld together and the spinach to heat through completely.
- Transfer the creamed spinach to a serving dish. Serve immediately while hot, ensuring a creamy and luxurious texture.
Tips
- Always use fresh spinach for the best flavor and texture - frozen spinach will make your dish watery and less vibrant.
- The blanching process is crucial: Don't overcook the spinach. 30-45 seconds is the sweet spot to maintain its bright green color and nutrients.
- Squeeze out as much water as possible from the spinach to prevent a runny cream sauce. Use a clean kitchen towel or cheesecloth for best results.
- Whisk your roux continuously to prevent burning and ensure a smooth, lump-free cream base.
- Fresh nutmeg can elevate the dish, but use it sparingly - a little goes a long way.
- Serve immediately for the most luxurious, creamy texture. Reheated creamed spinach can become grainy or separated.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 8g
Protein: 5g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
