Rockefeller Spinach Yield: 1 sheet tray Prep time: 10 Minutes Total time: 20 Minutes Ingredients: Spinach 5 lbs Heavy cream 1000 grams Parm shaved 400 grams Shallots 4 whole small diced Garlic ½ cup minced Brandy 8 oz Directions: In a rondeau pot Heat up butter shallots and garlic till tender Add heavy cream and brandy Sautee spinach separate and add to pot Simmer for 5 minutes Place in steam well For service Discard after service Shelf life if chilled to 40 f in four hours is 3 days Shelf life if chilled to freezer in four hours to 30 f shelf life is 7 days