Sauce florentine
4 Servings
Ingredients
| Quantity | 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 | Clove garlic, chopped | |
| ¼ | cup | Red pepper, chopped |
Directions
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.
MC Formatting by taillon@...
Recipe by: Grey Poupon Posted to EAT-L Digest 28 Mar 97 by The Taillons <taillon@...> on Mar 30, 1997