Sauce florentine

Yield: 4 Servings

Measure Ingredient
1 cup Skim milk
1 pack (10 oz) frozen spinach, thawed and drained
⅓ cup Grey Poupon Dijon Mustard
1 tablespoon Green onions, chopped
1 \N Clove garlic, chopped
¼ cup Red pepper, chopped

In medium saucepan, over medium heat, cook milk, spinach, mustard, green onions and garlic for 3-5 minutes or until hot. Cool slightly. In food processor or electric blender, puree spinach mixture until smooth. Return to saucepan; add red pepper. Cook over low heat until heat through, stirring frequently. Serve warm over fish, chicken or pasta.

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Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997

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