VegetablesAlison Lambert

VegetablesAlison Lambert

CREAMED SPINACH
500g spinach, washed well and stalks removed
1 onion peeled and cut into thick slices
250 ml full fat milk
1-2 bay leaves
50g butter
25g plain flour
Salt and freshly cracked black pepper
A few gratings of nutmeg

Heat the milk with the onion, and bay leaves and leave to infuse for about 10 minutes.
Drain as much moisture from the spinach as possible. Heat up a fry pan or pot and add the spinach and cook briefly for a couple of minutes. You won’t need any additional liquid as there should be enough water clinging to the spinach leaves. Remove immediately from pan and drain.
Melt the butter and add the flour. Stir well and cook gently for 2 minutes. Pass the milk through a sieve and discard the onion and bay leaves. Gradually add the milk to the butter mixture and stir continuous until all the milk is incorporated. Cook gently for 5 minutes, add a few gratings of nutmeg, sprinkle of salt and a few extra cracks of pepper. Roughly chop the spinach and add to the milk mixture. Mix to combine, taste it may need more seasoning. Serve on its own as a super nutritious bowl of comfort, or excellent accompaniment to pork.