I am not a big meat lover (pink, juicy steak or a tender lamb chop are the last thing that come to my mind when I am thinking about a decent dinner, to M.’s great disappointment I must add!)  but this week has been particularly ‘veggie’ for me. I found this recipe for spinach and leeks in béchamel sauce and thought it would make a nice side dish. On second thought it makes for a pretty good brunch too – works well with a fried egg!

Ingredients (2 portions)

  • 300g spinach (I used frozen)
  • 2 leeks
  • 200ml milk
  • pinch of nutmeg
  • salt, pepper
  • knob of butter and olive oil
  • clove of garlic
  • bay leaf
  • onion
  • 25g plain flour

How to make it

  1. Cook spinach until it has wilted or thawed, once it has cooled dawn a bit get rid of the excess water
  2. Chop leeks finely and fry with olive oil and butter on a low heat
  3. Place milk, onion (a piece, do not chop it!) and bay leaf on a hob, do not bring to boil
  4. When the leeks starts softening, add crushed or grated garlic and cook for a few more minutes (cooking leeks should not take you more than 6-8 mins)
  5. Sprinkle flour over the leeks, stir quikly and fry for another two minutes (be careful not to burn it now)
  6. Remove the onion and bay leaf from the warm milk and stir it gradually into the leeks. Keep whisking until the sauce thicken and becomes smooth
  7. Add drained spinach, season and take to the table

5 thoughts on “Béchamel?

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