Creamed spinach
Inspired by the luxurious side dish at Le Café Anglais in London, this proves spinach needn't be boring
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 minutes
Vegetarian
- Put the spinach in a colander and pour over a kettleful of boiling water to wilt, then squeeze out the excess water. Melt the butter in a pan. Add the flour and stir to make a roux. Gradually add the milk to make a sauce. Simmer for 5 minutes then stir in the cream and season well. Add the nutmeg and the gruyère and cook until cheese is melted. Stir in the spinach and cook for a couple of minutes.
- Divide between 4 small ovenproof dishes. Sprinkle over the parmesan and flash under a hot grill before serving.
Per serving
424 kcalories, protein 15.7g, carbohydrate 7.1g, fat 37.2 g, saturated fat 21.5g, fibre 2.7g, salt 1.18 g
Recipe from olive magazine, January 2010.
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http://www.bbcgoodfood.com/recipes/171617/
http://www.bbcgoodfood.com/recipes/171617/
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Ingredients
- 500g spinach , washed and chopped
- 25g butter
- 1 tbsp flour
- 200ml milk
- 150ml pot double cream
- a few gratings of fresh nutmeg
- 75g Gruyère
- 50g Parmesan
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Just great for a late-summer roast - get the family round the table in Sunday best style
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 25 minutes
Vegetarian
Ingredients
- 500g spinach , washed and chopped
- 25g butter
- 1 tbsp flour
- 200ml milk
- 150ml pot double cream
- a few gratings of fresh nutmeg
- 75g Gruyère
- 50g Parmesan
Per serving
424 kcalories, protein 15.7g, carbohydrate 7.1g, fat 37.2 g, saturated fat 21.5g, fibre 2.7g, salt 1.18 g
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28 March 2011
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19 June 2011
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