Creamed Spinach Parmesan

Name: Creamed Spinach Parmesan
Yield: 6 servings
Ingredients: 1 tbsp (15 mL) butter; 1 clove garlic minced; 1 pkg (10 oz/284 mL) frozen spinach thawed; squeezed dry and chopped; 1 egg; 1 cup (250 mL) 35 % cream; 1/2 cup (125 mL) grated Canadian Parmesan cheese; of ground nutmeg; Salt and pepper to taste; 2 tbsp (30 mL) grated Canadian Parmesan cheese; Boiling water

Creamed spinach never looked or tasted so consistently delicious. Perfect alongside a BBQ steak or topped with a roasted Roma Tomato.

Prep: 15 min
Cooking: 30 min - 35 min

Yields 6 servings

Ingredients

1 tbsp (15 mL) butter
1 clove garlic minced
1 pkg (10 oz/284 mL) frozen spinach thawed, squeezed dry and chopped
1 egg
1 cup (250 mL) 35 % cream
1/2 cup (125 mL) grated Canadian Parmesan cheese
of ground nutmeg
Salt and pepper to taste
2 tbsp (30 mL) grated Canadian Parmesan cheese
Boiling water

READY FOR REWARDS?

Preparation

Preheat oven to 325 °F (160 °C). Butter six 4 oz (125 mL) ramekins or custard cups or 8-inch (20 cm) square baking dish; set aside.

In medium skillet, melt butter over medium heat, sauté garlic for one minute. Stir in spinach separating with two forks. Let cool slightly.

In small bowl, beat egg with a fork. Stir in cream, Parmesan cheese, nutmeg, salt and pepper. Mix well. Add spinach mixture; stir well to combine. Pour into prepared dishes, sprinkle with Parmesan cheese. Place in 13 x 9-inch (33 x 23 cm) baking dish; pour enough boiling water into pan to come halfway up sides of ramekins or baking dish. Bake for 30- 35 minutes or until lightly browned and set.

Serve immediately or reheat gently in microwave just before serving. Can be made up to 24 hours in advance.

Tips

Make up to 24 hours in advance and gently reheat in microwave just before serving. This dish is very versatile allowing you to prepare in individual custard dishes of any size or an 8-inch (2 L) square baking dish (adjust cooking time accordingly).

A water bath or bain marie provides a creamier and smoother product. It serves to equalize the oven temperature preventing the outside of the custard from being overcooked while the heat penetrates to the centre.