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Creamed spinach

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

  • Prep: 10 mins
    Cook: 15 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 83
  • Carbohydrates 5
  • Saturated Fat 4
  • Sugar 3
  • Protein 3
  • Fat 6
  • Fibre 1
  • Salt 0.26

Nutrition per serving

  • Calories 83
  • Carbohydrates 5
  • Saturated Fat 4
  • Sugar 3
  • Protein 3
  • Fat 6
  • Fibre 1
  • Salt 0.26

Ingredients

  • 25g butter
  • 1 small onion, finely chopped
  • 2 tbsp plain flour
  • 200ml full-fat milk
  • 2 x 200g bags spinach
  • 100ml single cream
  • fresh nutmeg, for grating

Tip

Get ahead
Can be made up to two days ahead and gently reheated until piping hot.

Method

  1. Heat the butter in a saucepan, then add the onion and cook for 5 mins until softened. Stir in the flour and cook for 2 mins, then slowly start to whisk in the milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.

  2. Meanwhile, place the 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). Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop. Stir into the sauce with the cream, gently heat, then finely grate over some nutmeg and season well.

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