Creamed Spinach

Serves: 6

675g (1½lb) Fresh Spinach
300ml (½ pint) Hot Milk
5 tbsp Butter
3 tbsp Flour
2 tsp Salt
Salt and Black Pepper

Wash spinach and discard stems.
Chop the leaves.
Melt half of the butter in large saucepan, add spinach.
Cover pot until spinach becomes limp.
In a small saucepan melt 3 tablespoons butter and blend in the flour.
Stir and cook for 2-3 minutes without colouring the flour.
Whisk in the milk.
Season with salt and pepper and simmer until thickened.
Pour the cream sauce into the spinach and blend tighter and simmer for 2 - 3 more minutes.

VegetableRecipes

Creamed Spinach

Vegetable
Recipes