cup; optional) Melt the butter in a Dutch oven or large saucepan over medium-high heat Add the shallots and garlic and cook, stirring, until softened, about 2 minutes Add the spinach in four batches, turning each batch with tongs or a rubber spatula and allowing it to wilt before adding the next Add the flour and cook, stirring constantly, until no dry flour remains Slowly stir in the heavy cream and milk Bring to a simmer, stirring, then reduce the heat to the lowest possible setting and cook, stirring occasionally, until the spinach is completely softened and the sauce has thickened, about 1ẵ hours Stir in the nutmeg and crốme fraợche and season to taste with salt and pepper Remove from the heat If desired, preheat the broiler to high Transfer the creamed spinach to a 1-quart oval or round casserole dish and top it with the cheese Broil until the spinach is bubbly and the cheese has formed a well-browned crust, about 2 minutes Serve Essential VEGETABLE Technique #4: GLAZING This is the ultimate all-in-one-pan technique for vegetables, and it works particularly well for those vegetables that don’t get hurt by long cooking: carrots, parsnips, onions, turnips, radishes—hearty vegetables of all sorts, in fact The traditional French technique involves cooking vegetables in ... Technique #4: GLAZING This is the ultimate all-in-one-pan technique for vegetables, and it works particularly well for those vegetables that don’t get hurt by long cooking: carrots, parsnips, onions, turnips,... get hurt by long cooking: carrots, parsnips, onions, turnips, radishes—hearty vegetables of all sorts, in fact The traditional French technique involves cooking vegetables in