Butter | Flour Shallot | Milk Whipped Cream Cheese Parmesan Cheese Nutmeg | Sea Salt White Pepper Chopped Frozen Spinach Water Chestnuts
Thaw and press excess water from spinach using a colander. Set aside. In a small dutch oven or large skillet, saute shallots in butter over medium heat until translucent.
Then whisk in flour until thick. Let bubble for about 1-2 minutes to reduce the floury taste. Slowly pour in milk then add cream cheese and parmesan. Stir until a thick sauce is formed. Add salt, nutmeg and white pepper.
Stir in spinach and minced water chestnuts until thoroughly mixed. Let cook over low heat for about 5 minutes, stirring occasionally then it’s ready to serve! If you need to transport this, put it in your crockpot and set to warm.
Creamed spinach goes especially well with meat and potatoes. This is also a delicious side dish to serve with a traditional Thanksgiving meal.