Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Creamed spinach with nutmeg and gruyère
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Ingredients
- 500g spinach, washed and chopped
- 25g butter
- 1 tbsp plain flour
- 200ml milk
- 150ml double cream
- a few gratings nutmeg
- 75g gruyère, grated
- 50g parmesan, grated
Method
- STEP 1
Put the spinach in a colander and pour over a kettleful of boiling water, to wilt, then cool and squeeze out as much excess water as you can.
- STEP 2
Melt the butter in a pan. Add the flour and stir to make a roux. Keep stirring and gradually add the milk to make a white sauce. Simmer for 5 minutes, then stir in the cream and season well. Add the nutmeg and the gruyère and cook until the cheese has melted. Stir in the spinach and cook for a couple of minutes. Tip into a shallow baking dish. Sprinkle over the parmesan and flash under a hot grill until golden and bubbling before serving.
