CLASSIC CREAMED SPINACH

CLASSIC CREAMED SPINACH
(serves 6)
Two Packets of Spinach (300g each), meticulously washed under running water to remove every speck of sand and grit. Wash the spinach even if the packet says “washed and ready to use”.
2 Cups of Water
Pinch of Salt
1 Tablespoon of butter
4 Heaped Tablespoons of Flour
Four twists of freshly ground Black Pepper
Pinch of Fine Nutmeg
1ml Ina Paarman Green Onion Seasoning
2ml Aromat
200ml Milk
50ml Cream or Sour Cream
To steam the spinach:
1) Remove very large thick stalks (if any) from spinach with a small sharp knife. Place the first bag of washed spinach in a steaming basket or steel strainer, add a pinch of salt. Place the two cups of water in a saucepan and bring to the boil. Place steaming basket or strainer with spinach in on top of saucepan. Steam for 6 minutes and remove from the heat. Repeat with the second bag of spinach. Pour the steaming water in saucepan in a cup to measure 250ml and set aside.
2) Place the steamed spinach on a chopping board or large plate. Chop roughly with a sharp knife or mezzaluna (half moon shaped herb cutter).
3) Using the same saucepan, melt butter over medium heat. Remove from heat. Add flour, seasonings and the reserved steaming water. Use your balloon whisk. Stir to form a roux. (The French la-di-da word for a paste of butter, flour and liquid). Back to the stove and increase heat to medium-high. Add the milk & cream stirring all the time as sauce thickens. Remove from heat and add chopped spinach. Mix lightly with a spoon. Taste to check if it needs more Aromat. Adjust seasoning if necessary.
Serve with roast meats, chicken or potatoes. Also very good served with steamed fish. Also delicious served on toast with egg. Learn to Cook with Louise.

Photo and recipe:Louise Groenewald