Regas' Creamed Spinach
This recipe is from an upscale restaurant in Knoxville, TN. It can be used as a side dish or a dip. There is a note in the recipe that if you wish to have a thin dip to only use one box of spinich but if you wish it thick and chunky to use what is called for in the recipe.
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READY IN: 1hr
YIELD: 1 1/2 quarts
UNITS: US
INGREDIENTS
Nutrition- 4(10 ounce) boxes frozen spinach
- 1quart heavy whipping cream
- 4
- 1⁄2
- 1 1⁄8teaspoons garlic-flavored oil
- 1⁄2cup hot water
- 1 1⁄8teaspoons Tabasco sauce
- 1 1⁄2teaspoons salt
- 1⁄2cup sour cream
- 1⁄3cup cornstarch
- 1⁄2cup cold water
- 1 1⁄2cups parmesan cheese
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DIRECTIONS
- Thaw and drain spinach using paper towels to absorb any remaining liquid.
- Place dry spinach in large casserole dish and set aside.
- Heat (do not boil) cream in saucepan over low-medium heat; set aside.
- Melt butter in large pot over medium high heat; add onion and garlic oil and saute until tender.
- Add hot water, chicken base, tabasco, salt and sour cream. Whisk until well blended. Bring to a boil and stir in hot cream.
- Place cornstarch in small bowl. Add water and stir to dissolve cornstarch.
- Whisking continuously, add cornstarch mixture to boiling sauce. As sauce thickens, continue whisking to remove any lumps. Sauce should be smooth and thick.
- Add parmesan cheese and whisk to remove lumps.
- Add hot sauce to spinach and stir to blend. Serve.
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