Creamed spinach, made with the frozen chopped variety, perfectly complements the roast, and it can be made up to two days ahead.
Servings::8
Yield::8 servings
Ingredients
1 ½ cups whole milk
4 (10 ounce) boxes boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
3 large garlic cloves, minced
2 tablespoons butter
3 tablespoons all-purpose flour
½ cup grated Parmesan cheese
½ teaspoon ground nutmeg
Salt and ground black pepper
Directions
Combine milk, spinach liquid and garlic in a 1-quart microwave-safe measuring cup or small bowl covered with a saucer, and microwave (or heat slowly in a medium saucepan) until very hot and steamy. Let stand for 5 to 10 minutes to soften garlic.
Melt butter in a Dutch oven over medium-high heat. Whisk in flour. Add hot milk mixture all at once, then whisk until smooth. Stir in spinach; cook until sauce is thick and bubbly and spinach is tender but still green, about 5 minutes. Stir in cheese, nutmeg, and a generous sprinkling of salt and pepper. Serve hot.
Make-ahead tip
After adding spinach to sauce the mixture can be turned onto a large rimmed baking sheet to cool quickly, then transferred to a covered container and refrigerated up to 2 days. Warm slowly over low heat. Stir in cheese and season with nutmeg and a generous sprinkling of salt and pepper. Serve hot.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.