Spinach in creamy sauce
Votes: 7
Time: 16 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
This traditional restaurant side dish, served in a creamy sauce lightly flavored with nutmeg, can easily be made at home using fresh spinach. A perfect addition to any meal!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g spinach (remove tough stems)
- 3 tbsp (45 g) unsalted butter
- 1/4 cup premium wheat flour
- 2.5 cups of milk at room temperature
- Coarse salt
- 1/2 tsp freshly grated nutmeg
- 1 egg category CO, plus 2 egg yolks
- Freshly ground pepper
We recommend
Cooking the dish according to the recipe:
- Melt the butter in a skillet over medium heat. Add the flour and stir until smooth. Cook, stirring, until the mixture lightens in color, about 1 minute.
Remove from heat, add milk, 2 teaspoons of salt, and nutmeg. Return to medium heat and bring to a boil, stirring constantly. Remove from heat again and cool slightly, stirring. - Heat a deep skillet over medium heat. Add the spinach and 1 teaspoon of salt, cover, and cook for about 3 minutes. Stir with tongs and continue to simmer, uncovered, for about 2 more minutes. Drain and cool slightly, then squeeze the spinach well. Chop coarsely.
- Gently heat the sauce, then stir in the whole egg and egg yolks. Cook, stirring, until the sauce thickens. Add the spinach and heat through. Season with salt and pepper.
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