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| CREAMED SPINACH |
| Yields: 4 servings (4 oz.) |
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| INGREDIENTS |
1 lb fresh spinach, well cleaned and stemmed
1 stick butter
1/4 C all purpose flour
2 C milk or half and half
2 T onion, chopped
1 clove
1 bay leaf (size of a dime)
1/4 t salt
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| METHOD: SPINACH |
| Cook spinach immersed in boiling water for one minute. Remove
and refresh in iced water to cool it off.
Squeeze it till very dry and puree in a food processor. Set aside.
Just before serving, combine the sauce with the pureed spinach
and cook on low heat, stirring often, for about 5 minutes. Season
to taste with salt and freshly ground black pepper. Finish by stirring
in 2 tblsp. soft butter.
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| METHOD: BECHAMEL SAUCE |
| Small saucepan, melt butter over medium heat until foamy, add flour and stir until light brown in color.
Add onion and seasonings and then whisk in milk, stirring until the mixture comes to a boil and thickens.
Reduce the heat and cook for five minutes – pass through a fine
strainer and reserve. The sauce will be very thick.
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