Creamed spinach with nutmeg and gruyère
- Preparation and cooking time
- Total time
- Easy
- Serves 6 as a side
Skip to ingredients
- 500g spinachwashed and chopped
- 25g butter
- 1 tbsp plain flour
- 200ml milk
- 150ml double cream
- a few gratings nutmeg
- 75g gruyèregrated
- 50g parmesangrated
Nutrition: per serving
- kcal290
- fat25.3g
- saturates15.6g
- carbs4.7g
- sugars2g
- fibre1g
- protein10.3g
- salt0.5g
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.
