Spinach Cream Sauce

Yield: about 2 cups


1 tbsp. butter

1 tbsp. flour

2 cloves garlic, smashed

1 cup heavy cream (or half-and-half)

½ cup milk

1 cup shredded Parmesan cheese

5 oz. frozen chopped spinach, thawed and drained

Salt and pepper, to taste


Melt the butter in a medium saucepan over medium-high heat.  When the butter is melted, whisk in the flour to make a roux.  Add in the smashed garlic.  Cook until the roux is light golden and fragrant, 1-2 minute, whisking constantly.  Whisk in the heavy cream and milk.  Reduce the heat to medium and cook, stirring occasionally, until the mixture starts to bubble and thickens.  Remove from the heat and whisk in the Parmesan and spinach.  Remove and discard the cloves of garlic.  Season with salt and pepper to taste.  

Printed from Annie’s Eats