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- 3/4 cup chopped fennel (bulb only)
- 1/4 cup chopped leeks (green and white parts)
- 1/4 cup finely chopped fresh parsley
- 1/4 cup finely chopped scallions (green and white parts)
- 1/4 cup chopped celery
- 1/4 cup ketchup
- 2 1/2 cups chopped frozen spinach (cooked and drained)
- 1/2 teaspoon salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon white pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon ground anise
- 2 teaspoons Worcestershire sauce
- 1/4 cup Herbsaint or Pernod liqueur
- 1 cup melted salted butter
- 1/2 cup seasoned dried breadcrumbs
- 1 cup heavy whipping cream
Note: Oysters Rockefeller without the oysters. Spinach Rockefeller, AKA "Rock Spinach," at Galatoire's, can be baked in a large dish, as suggested here, or it can be baked in individual gratin dishes. It is crucial that a maximum of surface space is exposed to the broiler in order to get the desirable light, crackled crust and browned edges on the dish. Do not bake this in a deep casserole dish without adequate surface exposure.
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Galatoire's Spinach Rockefeller
Click image to enlarge
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