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Almond Milk Creamed Spinach

Chef Grace Parisi's amazing, creamy vegetarian version of this dish.

Ready In:
1hr 30mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 425°. In a large saucepan, heat 1 inch of water. Add the spinach by the handful; allow each handful to wilt before adding more. When the spinach is wilted, drain it, pressing out as much water as possible. Wipe out the pot.
  • Melt 2 tablespoons of the butter in the pot. Add the shallots; cook over moderate heat until softened. Stir in the flour and cook for 1 minute. Add the almond milk and simmer until very thick, whisking occasionally, 5 minutes. Stir in the cheese and spinach. Season with salt and pepper. Spoon into a baking dish.
  • In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the panko and almonds and sprinkle over the creamed spinach. Bake for 15 minutes, until golden. Serve.
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RECIPE MADE WITH LOVE BY

@Raquel Grinnell
Contributor
@Raquel Grinnell
Contributor
"Chef Grace Parisi's amazing, creamy vegetarian version of this dish."
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  1. Raquel Grinnell
    Chef Grace Parisi's amazing, creamy vegetarian version of this dish.
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