Creamed spinach
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
- Heat the butter in a saucepan, then add the onion and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
- Meanwhile, place the spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop. Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.
Get ahead
Can be made up to two days ahead and gently reheated until piping hot.
Per serving
83 kcalories, protein 3g, carbohydrate 5g, fat 6 g, saturated fat 4g, fibre 1g, sugar 3g, salt 0.26 g
Recipe from Good Food magazine, December 2009.
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http://www.bbcgoodfood.com/recipes/74604/
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Ingredients
- 25g butter
- 1 small onion , finely chopped
- 2 tbsp plain flour
- 200ml full-fat milk
- 2 x 200g bags spinach
- 100ml single cream
- fresh nutmeg , for grating
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This mix of the traditional and the trendy makes a glorious family lunch and a magnificent centrepiece
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ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 10 mins
Cook 15 mins
Vegetarian
Ingredients
- 25g butter
- 1 small onion , finely chopped
- 2 tbsp plain flour
- 200ml full-fat milk
- 2 x 200g bags spinach
- 100ml single cream
- fresh nutmeg , for grating
Per serving
83 kcalories, protein 3g, carbohydrate 5g, fat 6 g, saturated fat 4g, fibre 1g, sugar 3g, salt 0.26 g
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21 December 2012
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