Sunday, January 27, 2008
1tbsp plain flour (optional)
Salt and white pepper
Put the spinach in a large saucepan with just the water clinging to it’s leaves after washing and cook for 5 min. Drain, squeeze out as much liquid as possible, then puree in a food processor.
Melt the butter in another saucepan, and pour in the milk and the spinach puree. Season with salt. Cook over a medium heat, stirring the mixture occasionally, until thickened. If the sauce remains runny, stir in the flour and cook for 10 minutes.
Remove the saucepan from the heat and add more salt, if necessary, and white pepper to taste. If this sauce is served with pasta, hand around plenty of parmesan cheese.
Serve with short pasta, or with poached eggs.
hint: don’t use frozen spinach, the texture won’t be right.
also, if you are going to use the flour, be sure to cook for the whole 10 min. so you don’t get a floury taste
This was really good, and really fun too. It was shockingly bright green, which the boys loved. It turned out to be an excellent way to get them to eat massive amounts of spinach without complaining.
I got the recipe from The The Silver Spoon. One of the most wonderful cook books to have.
This was fast and easy and well received by all. I’d make it again.