Camden New Journal - Reciepe for Creamed Spinach By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 5th August 2008

Clare Latimer's recipe for
Creamed spinach

Creamed spinach
This has to be one of my favourite vegetables in the world – perhaps I should have been born as Popeye!
It’s just pureed cooked spinach folded into a white sauce but somehow the combination turns this dish into something special.
The nutmeg brings out the flavour of the spinach and then you could top it with a poached egg for a great supper dish.

Ingredients
Serves 4
500g fresh spinach leaves, washed well and stalks removed
50g butter
50g flour
300ml full fat milk
Salt and freshly ground black pepper
Little freshly grated nutmeg.

Method
Put the spinach into a pan of boiling salted water and cook for about three minutes, stirring once so that the leaves cook evenly.
Drain and leave in colander.
Melt the butter in a smallish saucepan and then stir in the flour to make a smooth paste.
Pour in all the milk and stir over a medium heat.
When it starts to thicken, use a metal whisk and beat until you have smooth sauce. Season with salt, pepper and nutmeg.
Press out any excess water from the spinach with the back of a ser ving spoon and then add to the white sauce.
You can either serve it like this or puree the mixture and serve hot as a vegetable.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out