Creamed spinach recipe

Chris Klein
Creamed spinach recipe

What can be far better than a side of creamy, nutmeg-infused spinach? Excellent to accompany any roast and specially excellent at Christmas

Nutrition and extra information

Nutrition: per serving

Ingredients

Butter is manufactured when lactic-acid making bacteria are additional to cream and churned to make an…

Onions are endlessly versatile and an vital ingredient in a great number of recipes. Native to Asia…

One particular of the most widely utilized substances, milk is typically referred to as a complete foods. Even though cow…

Used in almost each and every cuisine across the planet, spinach is an enormously common green vegetable…

One of the most valuable of spices for each sweet and savoury …

Heat 25g butter in a saucepan, then add one finely chopped little onion and cook for five mins until finally softened.

Stir in 2 tbsp plain flour and cook for two mins, then gradually start to whisk in 200ml complete-excess fat milk. When it has all been incorporated, gently cook for five mins right up until the sauce has thickened.

Meanwhile, spot two 200g bags spinach in a massive colander. Pour above a kettle complete of boiling water till the leaves have wilted (you might have to do this twice).

Area the spinach in a clean dishcloth, squeeze out any excess liquid, then approximately chop.

Stir into the sauce with 100ml single cream, gently heat, then finely grate above some fresh nutmeg and season effectively.

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