German Rahmspinat - Creamed Spinach
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 269.7
- Total Fat: 16.4 g
- Cholesterol: 142.2 mg
- Sodium: 427.1 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 4.4 g
- Protein: 16.3 g
View full nutritional breakdown of German Rahmspinat - Creamed Spinach calories by ingredient
Introduction
This is one of the few vegetable dishes that my young grandson loves, but without the onions. He said it was like the Rahmspinat he ate when he lived in Germany. I serve it to family and for company.I have made this with Smart Balance buttery spread and skim milk. Do not 'overdo' the nutmeg. This is one of the few vegetable dishes that my young grandson loves, but without the onions. He said it was like the Rahmspinat he ate when he lived in Germany. I serve it to family and for company.
I have made this with Smart Balance buttery spread and skim milk. Do not 'overdo' the nutmeg.
Number of Servings: 4
Ingredients
-
1 lb. fresh spinach (about 2 bunches) or 2 pkg. frozen spinach, chopped and cooked
3 T. butter, divided
1 clove garlic, minced fine
1 med. onion, chopped fine (opt.)
1/8 tsp. nutmeg
salt & pepper, to taste
2 T. flour
1 c. non-fat half & half or low-fat milk
1/2 -3/4 c. Parmesan cheese, grated
2-3 hardboiled eggs, sliced
paprika
Directions
Wash and soak fresh spinach thoroughly and drain. Blanch spinach in boiling water for about 2 minutes; drain and rinse in cold water. Squeeze spinach to remove moisture and chop well. (If using frozen spinach, thaw and cook as directed, then drain well.
Heat large heavy skillet on medium, melt 1 Tbs. butter and saute onion (opt.) and garlic until translucent. In small saucepan on med-low heat, melt 2 Tbs. butter. Add flour, stir until smooth. Slowly add milk, stirring until mixture thickens.
Combine spinach with onion mixture, add white sauce, nutmeg, salt, pepper and Parmesan cheese. Simmer briefly and remove from heat. Serve, garnished with sliced eggs and sprinkled with paprika. Serves 4 -6.
Number of Servings: 4
Recipe submitted by SparkPeople user BIBILU.
Heat large heavy skillet on medium, melt 1 Tbs. butter and saute onion (opt.) and garlic until translucent. In small saucepan on med-low heat, melt 2 Tbs. butter. Add flour, stir until smooth. Slowly add milk, stirring until mixture thickens.
Combine spinach with onion mixture, add white sauce, nutmeg, salt, pepper and Parmesan cheese. Simmer briefly and remove from heat. Serve, garnished with sliced eggs and sprinkled with paprika. Serves 4 -6.
Number of Servings: 4
Recipe submitted by SparkPeople user BIBILU.