Berghoff Restaurant Creamed Spinach
Recipe: #19010
May 13, 2015
Categories: Dinner, Side Dishes, Dairy, Vegetables, Spinach, German, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Sunday Dinner, Weeknight Meals, No Eggs, Frozen Vegetables, Milk more
"Adapted from the Berghoff Family Cookbook. This recipe was secret until after the restaurant closed in 2006. It was the only dish in the restaurant that was not made completely from scratch--they always used frozen spinach."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (139.2 g)
- Calories 174.9
- Total Fat - 14.2 g
- Saturated Fat - 8.8 g
- Cholesterol - 41.9 mg
- Sodium - 130.2 mg
- Total Carbohydrate - 8.6 g
- Dietary Fiber - 0.9 g
- Sugars - 2 g
- Protein - 4.3 g
- Calcium - 137.1 mg
- Iron - 1.1 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place half-and-half, milk, chicken base, Tabasco sauce, nutmeg, garlic, and celery salt in a medium saucepan and heat just until simmering.
Step 2
Remove from heat, but keep warm.
Step 3
In a separate medium saucepan, heat butter over medium heat.
Step 4
Whisk in flour.
Step 5
Cook for 2-3 minutes, stirring often.
Step 6
Slowly whisk warm milk mixture into butter mixture a little at a time, whisking constantly.
Step 7
Simmer for 5 minutes, stirring constantly, until very thick.
Step 8
Stir in spinach and simmer for 5 minutes.
Step 9
Season with salt and ground white pepper if desired.
Step 10
Garnish with bacon and additional nutmeg, if desired.
Tips & Variations
No special items needed.
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