Creamed spinach

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• GF

  28 March 2011

  GF rated and commented on this recipe

  

  Really easy to make, and absolutely delicious!

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• Butterbean

  19 June 2011

  Butterbean rated and commented on this recipe

  

  Added some roasted tomatoes on the top before grating the cheese over and used it as a pasta accompaniment- delish!

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• raoulamy

  12 July 2012

  raoulamy rated and commented on this recipe

  

  This was a bit disastrous for me, although I did change the recipe so sure it's my own fault. I didn't get rid of enough water from the spinach so the sauce was all watery. I thought cooking it in the oven for 20 mins while I cooked the rest of the dinner would be ok, but this made the sauce separate from the watery spinach and it looked curdled. Plus, I think there was too much Parmesan, it was quite overpowering. But the next day it made a very good tortilla mixed with eggs and leftover new potatoes.

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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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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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