Creamed spinach
- Barney Desmazery
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Serves 8
Easy
Prep: 10 mins
Cook: 15 mins
A star rating of 4.6 out of 5.105 ratingsRate
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What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas
Easily halved
Egg-free
Nut-free
Vegetarian
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Golden stuffed goose
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Barney's tips for the perfect creamed spinach:
- I always make sure to squeeze out as much liquid from the cooked spinach as possible before adding it to the sauce. It only takes a minute, but it helps keep the creamed spinach rich and velvety rather than watery.
- If you’re serving a crowd or want to make this ahead, you can prepare the creamed spinach up to a day in advance. Simply cool, cover and refrigerate, then gently reheat on the hob, adding a splash of milk if it needs loosening.
- For a richer, more indulgent version, I sometimes stir in a handful of grated Parmesan, mature cheddar or a spoonful of cream cheese before serving. It melts beautifully and makes the sauce extra creamy.
- Any leftovers can be put to good use. I like to spoon creamed spinach into baked potatoes, stir it through pasta, or use it as a filling for savoury crêpes or puff pastry tarts.
Ingredients
Nutrition
Units:
MetricUS
-
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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Nutrition: per serving
-
kcal94
-
fat6g
-
saturates4g
-
carbs6g
-
sugars2g
low
-
fibre1g
-
protein3g
-
salt0.13g
low
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Method
-
step 1
Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
-
step 2
Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
-
step 3
Meanwhile, place two 200g bags 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).
-
step 4
Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
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step 5
Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.
Barney Desmazery
As Good Food's longest-serving team member, Barney has written and tested thousands of recipes, worked with many of Britain's top chefs and created videos, live events and masterclasses. After gaining a chef's dipolma and working in restaurants across London, France and Australia, he joined Good Food, where he specialises in sourdough baking, foraging, seasonal ingredients and open-fire cooking. Barney has also published his own cookbook One Dish Four Ways. See Barney’s recipes.
Recipe from Good Food magazine, December 2009
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A star rating of 4.6 out of 5.105 ratings
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