Creamed Spinach

Adapted from an Epicurious recipe posted on rec.food.cooking by Sheldon. It's good as a side dish, or served on toast as a light meal or snack. The amount of margarine called for should not be reduced - I've tried it and it doesn't work as well. You're making a kind of roux with it, and this amount is needed for the quantity of flour. Also, some salt is essential to bring out the flavours, but you can halve or quarter the stated amount if you wish.

Serves 4-6 as a side dish

1. If using fresh spinach, wash it, drain it, and cook it in just the water clinging to the leaves, then cool under cold running water and chop coarsely. If using frozen spinach, just thaw it.

2. Cook the onion in a small heavy pan over moderately low heat, stirring often, until softened. Add the flour and cook, stirring continually, for a further two minutes. Add the milk off the heat and stir in well. Bring to a simmer and cook for 3-4 minutes, stirring and making sure it doesn't catch on the bottom.

3. Mix in nutritional yeast, salt and nutmeg. Add the spinach and cook, stirring, until heated through.


Kake's (Vegan) Cookery Site - http://www.earth.li/~kake/cookery/
This page added 24 March 2004 - comments and questions to Kake L Pugh (kake@earth.li).