Creamed Spinach

To make around 2 pints.

INGREDIENTS

Spinach - 900g

Milk - 1 pint

Plain Flour - 3 Tbsp

Butter - 3 Tbsp

Onion - 1 small onion

Bay leaves - 2 leaves

Nutmeg - 1 whole nutmeg

 INSTRUCTIONS

1. Start by cutting off a few rings of Onion.

2. Add the Onions to a pan of Milk.

3. Pop in 2 bay leaves, and very gently heat the Milk and infuse for around 10 minutes.

4. Then add 3 Tbsp of Butter to a Dutch oven.

5. Once the Butter has melted, add 3 Tbsp of plain Flour.

6. Stir as you cook out the Butter and Flour until you have a paste.

7. Stir continuously as you slowly start adding the Milk, a few drops at a time, until you have a nice Bechamel (white) Sauce.

8. Pop the Sauce to one side, and with another sauce pan gently wilt the Spinach using a Tbsp of Water.

9. Squeeze out any Water from the wilted Spinach using a sieve.

10. Then, chop up the Spinach, place it back in the pan and pour in some of the Bechamel.

11. Stir the Spinach through the Bechamel, grate in half of a whole Nutmeg, season to taste, and serve.

Enjoy.