Creamed Spinach with Pearl Onions
A tasty side dish
- 10 oz Frozen Chopped Spinach thawed and drained
- 3 oz Frozen Pearl Onions thawed and drained
- 1 Tbsp Butter
- 1-1/2 Tbsp All Purpose Flour
- 1-3/4 cup Plain Almond Milk Regular lowfat milk can be substituted
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/8 tsp Nutmeg
Defrost spinach and pearl onions. Let spinach drain in a strainer, then squeeze out excess water.
In a 10 inch saute pan, melt butter over medium heat. Stir in flour to create a roux, then add milk. Stir with a whisk until creamy and smooth. Add seasonings, continuing to stir until mixture begins to bubble. Lower heat, continuing to stir until the sauce thickens.
Add the drained spinach and pearl onions to the white sauce, Stir to incorporate. Cook on medium heat for about 5 minutes, stirring occasionally. Taste to adjust seasonings to your palate.
Serve warm. Refrigerate any leftovers.
The almond milk worked fine in the white sauce and it added a nice flavor to the creamed spinach. Regular, Low-fat, or Non-fat milk can be substituted.