| Directions: |
- If using fresh spinach: Bring a large pot of salted water to a boil. Add the spinach and blanch for 1 minute, then drain and rinse under cold water. Squeeze out as much liquid as possible and chop. If using frozen spinach: Thaw and squeeze dry, then chop if not already done.
- Make the Base: In a large skillet or saucepan, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 3–4 minutes. Add the garlic and cook for another minute until fragrant.
- Create the Cream Sauce: Sprinkle the flour over the onion mixture and stir well to form a roux. Cook for 1–2 minutes, then slowly whisk in the milk and heavy cream. Continue whisking to remove any lumps.
- Season and Thicken: Cook the sauce for 4–5 minutes, stirring frequently, until it thickens. Stir in the Parmesan cheese, nutmeg, salt, pepper and optionally the sugar/sweetener. Adjust seasonings to taste.
- Add the Spinach: Stir the chopped spinach into the cream sauce until evenly coated. Cook for another 2–3 minutes to heat through.
|