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Creamed spinach in a gold serving bowl

Creamed spinach

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Rating: 5 out of 5.62 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal83
fat6g
saturates4g
carbs5g
sugars3g
fibre1g
protein3g
low insalt0.26g
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Ingredients

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.

  • STEP 5

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

RECIPE TIPS
GET AHEAD
Can be made up to two days ahead and gently reheated until piping hot.

Goes well with

Recipe from Good Food magazine, December 2009

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Overall rating

Rating: 5 out of 5.62 ratings
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