Toby doesn’t like spinach, but he will eat creamed spinach. Yeah, I don’t understand it, either. I had this recipe for creamed spinach and it sounded pretty good. It IS good, except for one thing: it’s too lemony. At least for us. The lemon is just overpowering. This made two small casseroles for me, and I was planning to munch on the second one all week, but I had to trash it because of, you guessed it, the lemon. PS: I used panko instead of bread crumbs.
Boursin Creamed Spinach
makes about 2 cups
total time: about 1 hour
1/2 cup diced onion
1 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
1/2 cup heavy cream
1 pkg. Boursin Garlic & Fine Herbs cheese (5.2 oz)
1 pkg. frozen chopped spinach, thawed and squeezed dry of excess moisture (10 oz).
2 tbsp grated Parmesan
1 tsp minced lemon zest
salt, white pepper, cayenne pepper, and ground nutmeg to taste
2/3 cup coarse fresh bread crumbs (made from 2 slices firm white bread)
1 tbsp unsalted butter, melted
1 tbsp olive oil
salt and black pepper to taste
1. Preheat oven to 425 degrees F. Coat a shallow 2-cup baking dish with nonstick spray; set aside.
2. Saute onion in 1 tbsp butter in a saucepan over medium heat until soft, 5 minutes.
3. Add flour and stir to coat onion. Cook about 1 min.
4. Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute.
5. Stir in Boursin, a little at a time, until cheese is melted and sauce is smooth. Remove saucepan from heat.
6. Add spinach, Parmesan, zest, and seasonings. Transfer spinach mixture to prepared baking dish.
7. Combine crumbs, 1 tbsp butter, oil, salt, and pepper. Top spinach with crumbs, pressing them to adhere. (Dish may be covered and chilled at this point to be baked later.) Place dish on a baking sheet; bake until crumbs are golden and sauce is bubbly, 20-25 min.
per 1/3 cup: 296 calories