| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | lb | Spinach |
| 1 | c | White Sauce |
| 1 | tb | Butter |
| 1 1/2 | tb | Flour |
| 1 | c | Milk; warmed |
INSTRUCTIONS
SPINACH WHITE SAUCE (BECHAMEL 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 minutes. 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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