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Suggest a better description1. Cook spinach in 2 batches in 1 inch of boiling salted water in a 8 quart pot, stirring constantly, until wilted. 1-2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible , then coarsely cop.
2. heat milk and cream in a small saucepan over moderate heat, stirring, until warm.
3. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes.
4. Whisk in flour and cook roux, whisking 3 minutes.
5. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3-4 minutes.
6. Stir in nutmeg, spinach, an S+P. Cook until heated through.
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Serving Size: 1 Serving (1248g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1112 | ||
Calories from Fat: 762 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 84.6g | 113 % | |
Saturated Fat 51.3g | 257 % | |
Monounsaturated Fat 22g | ||
Polyunsanturated Fat 4.7g | ||
Cholesterol 249.1mg | 77 % | |
Sodium 783.2mg | 27 % | |
Potassium 5413.7mg | 142 % | |
Total Carbohydrate 72g | 21 % | |
Dietary Fiber 22.7g | 91 % | |
Sugars, other 49.3g | ||
Protein 34.4g | 49 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1112
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