| 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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