Spinach with bechamel

Yield: 6 servings

Measure Ingredient
2 pounds Spinach
1 cup White Sauce
1 tablespoon Butter
1½ tablespoon Flour
1 cup Milk -- warmed



SPINACH: Cook spinach briefly by either boiling or steaming. Drain and squeeze out excess moisture. Mix with 1 cup white sauce and warm over low heat, 3-to-5 minutes.

WHITE SAUCE (BECHAMEL): Melt the butter in a saucepan over low heat.

Add the flour and cook, stirring with a wooden spoon, 2-to-3 minutes.

Remove from heat, add the hot milk gradually, stirring constantly with a whisk. Return to the heat and simmer, stirr PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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