This was great!
@@@@@ Now You're Cooking! Export Format
Boursin Creamed Spinach
side dish, vegetables
1 tb unsalted butter:
1/2 cup yellow onion, diced
2 tb flour
1 cup whole milk
1/2 cup heavy cream
5.5 oz Boursin cheese
10 oz spinach; thawed, squeezed dry
2 tb parmesan cheese,grated
1 ts lemon zest, minced
salt & white pepper; to taste
cayenne and nutmeg; to taste
Top spinach with:
2/3 cup bread crumbs; coarse
1 tb unsalted butter, melted
1 ts olive oil
salt and black pepper to taste
Preheat oven to 425F. Coat shallow 2 cup baking dish with nonstick
spray;
set aside.
Saute onion in butter in a large saucepan over medium heat. Cook
until
soft. 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
mixture 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 minutes or a little more.
** Exported from Now You're Cooking! v5.82 **
The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!