Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Recipes Side Dishes Vegetables Spinach
|
||||||||
|
||||||||
| Servings: | 4 |
| Author Notes: | Emeril turns simple spinach into a satisfying side dish everyone will love. |
| Ingredients: |
1/2 stick (4 tablespoons) butter 1/2 cup flour 1/2 cup chopped onions 1 cup milk 4 cups cleaned and stemmed fresh spinach (about 6 ounces) 1 1/4 teaspoons salt 1/8 teaspoons cayenne 1/4 teaspoons ground white pepper 1/4 teaspoon grated nutmeg 2 teaspoons chopped garlic 1/2 cup dried fine bread crumbs 2 tablespoons freshly grated Parmesan 1 tablespoon Pernod 1/4 cup vegetable oil 2 teaspoons Emeril's Rustic Rub (click here for recipe) |
| Instructions: |
1. Heat the butter in a skillet over medium-high heat. Add 1/4 cup of the flour. Stirring constantly for 5 to 6 minutes, make a blond roux, the color of sandpaper. 2. Add the onions and cook, stirring for about 2 minutes, or until slightly wilted. Add the milk and stir until the mixture thickens, 3 to 4 minutes. Add the spinach, salt, cayenne, white pepper, nutmeg, and garlic and cook, stirring, for about 4 minutes. 3. Remove from the heat. Add the bread crumbs, Parmesan and Pernod and mix well. Let cool for about 30 minutes. Divide the mixture into 4 equal portions and shape into patties. 4. Heat the oil in a nonstick skillet over medium-high heat. Combine the remaining 1/4 cup flour and the rub. Dredge the patties, coating evenly, in the flour. Fry the cakes for about 1 1/2 minutes on each side or until golden brown. 5. Transfer to a warm platter and keep warm until ready to use. The cakes can be reheated by placing them in a pie pan in a 400° F oven for 4 to 5 minutes. 6. Serve warm. |
|
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
Sign up for Cheri's FabulousFoods Newsletter/Blog
- Recently Added
-
Fabulous Blogs
|
