Boursin Creamed Spinach Recipes

Steps:

• Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 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 chop.
• Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

Steps:

• Preheat oven to 425 degrees.
• Butter a shallow baking dish and set aside.
• Prepare the sauce first by sauteing the onion in butter over medium heat. Cook until soft, about 4-5 minutes.
• Add flour and stir well to coat. Cook about 1 minute.
• Gradually whisk in the milk and whipping cream, stirring the mixture constantly to break up any lumps. Simmer sauce for 1 minute. DO NOT burn.
• Next stir in the boursin cheese a little bit at a time, until melted and smooth. Remove the pan from the heat.
• Now add the spinach, Parmesan cheese, lemon zest and seasonings. Transfer the spinach mixture to the prepared baking dish.
• Toss together the topping ingredients. Add the topping to the spinach mixture and pat down with your hands.
• Place the dish on a baking sheet and bake until crumbs are golden and saucy bubbly; approximately 20-25 minutes.
• NOTE: Casserole can be prepared up through Step #8, covered with foil and chilled for baking at a later time.

Steps:

• Preheat oven to 425 degrees.
• Coat a shallow 2 cup baking dish with nonstick spray.
• Sauté the onion in 1 tablespoon butter in a saucepan over medium heat until soft, about 5 minutes.
• Add the flour and stir to coat onion. Cook about one minute.
• Gradually whisk the milk and cream into onion mixture, stirring constantly to prevent lumps.
• Simmer sauce for approximately 1 minute.
• Stir in the Boursin a bit at a time until cheese is melted and sauce is smooth. Remove it from the heat.
• Add the spinach, Parmesan, zest and seasonings. Blend and transfer to prepared baking dish.
• For The Crumb Topping: Combine crumbs, butter, oil, salt and pepper.
• Top spinach with crumbs, pressing them to adhere. (Note: The dish can be made to here, refrigerated and baked later).
• Place dish on a baking sheet.
• Bake until crumbs are golden and sauce is bubbly, about 18-25 minutes.

Steps:

• Preheat oven to 425F saute onions in 1 T butter until soft about 5 min. add the flour and stir to coat onion. Gradually whisk in the milk and heavy cream stirring constantly to prevent lumps. Simmer for 1 minute.. Stir in Boursin cheese a little at a time until melted and smooth. Remove saucepan from heat. Add spinach, parmesan, lemon zest, and seasonings. Transfer spinach to prepared baking dish. Combine crumbs, 1 T butter, oil and salt and pepper. Top spinach with crumbs, packing down to adhere. cook 20 to 25 minutes until crumbs are golden and sauce is bubbly

Steps:

• Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
• Meanwhile, melt butter in a heavy skillet over medium-high heat. Add sliced mushrooms and sauté until softened, about 3 minutes. Add garlic and sauté until fragrant, about 30 seconds. Reduce heat, and pour in cream.
• Scoop out 3/4 cup of pasta cooking water and set aside. Place spinach in the bottom of a colander and drain the gnocchi over the spinach to wilt it.
• Stir cheese into the skillet and add reserved cooking water; keep stirring until cheese is melted.
• Add gnocchi and wilted spinach to the skillet and stir until well combined. Serve immediately.