Spinach with Bechamel
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| spinach | |||
| 2 | pounds |
spinach
|
|
| 1 | cup |
bechamel (white) sauce
|
|
| White sauce (bechamel) | |||
| 1 | tablespoon |
butter
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 1 | cup |
milk
warmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| spinach | |||
| 907.2 | g |
spinach
|
|
| 237 | ml |
bechamel (white) sauce
|
|
| White sauce (bechamel) | |||
| 15 | ml |
butter
|
|
| 23 | ml |
all-purpose flour
|
|
| 237 | ml |
milk
warmed |
|
Directions
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 Remove from heat, add the hot milk gradually, stirring constantly with a whisk. Return to the heat and simmer, stirring constantly, until thickened, 2 to 3 minutes.
