Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
Vegetables - Alan's Cookbook
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Creamed spinach<br />
When I was in grade school we were routinely tortured at<br />
lunchtime with reheated spinach out of a #10 can.<br />
This is the opposite of that.<br />
Fresh spinach<br />
Wondra flour<br />
Cream<br />
Salt and pepper<br />
Be sure and wash the spinach very well, as<br />
explained on the previous page.<br />
Wondra flour is a branded kind of flour that is<br />
ground very fine, and has been treated with who<br />
knows what to keep it from clumping when it’s<br />
put into a warm liquid. So it’s useful for making<br />
gravies without butter or roux.<br />
This recipe is basically a shortcut for cooking<br />
spinach and a very light bechamel (page 26)<br />
separately, and combining them. You can always<br />
do that instead if you prefer.<br />
Cook the spinach as on the previous page. When<br />
it is about done, add cream to the liquid the<br />
spinach has given off until it is more white than<br />
green. When the liquid has come back up to a<br />
simmer, lower the heat and start adding in<br />
Wondra flour and stirring, until the liquid gets<br />
just thick enough so it won’t run all over a plate.<br />
Season to taste with salt and pepper. It will take<br />
a fair bit of salt on account of the flour and<br />
cream.<br />
Serves 2 per bunch<br />
Cooking time: 15 minutes<br />
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