Creamed spinach
By Good Food
What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas
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Prep:10 mins
Cook:15 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 83
-
fat 6g
-
saturates 4g
-
carbs 5g
-
sugars 3g
-
fibre 1g
-
protein 3g
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salt 0.26g
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 aheadCan be made up to two days ahead and gently reheated until piping hot.
Method
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.
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.
