Cream Of Spinach
A dish made with peck spinach and bay leaf.
contains glutencontains dairy
Ingredients
US
Metric
- 1/2 peck spinach
- 1420 ml cold water
- 1/2 small bay leaf
- 1-1/2 teaspoons salt
- 44 ml Cottolene
- 470 ml milk
- 2 slices onion
- 44 ml flour
- 120 ml heavy cream
- Cayenne pepper and celery salt
Make it lactose-friendly
- 2 cups milk → lactose-free milk, oat milk, or almond milk
- 1/2 cup heavy cream → lactose-free heavy cream or full-fat coconut cream
Steps
- PROCESS: Cook spinach in water thirty minutes. Drain, chop, and rub through sieve. Scald milk with onion and bay leaf. Melt Cottolene in sauce-pan, add flour, stir to a smooth paste, pour on slowly scalded milk (first removing onion and bay leaf), stirring constantly. Add seasonings, spinach pulp; cook five minutes and serve with cream, whipped stiff. Sprinkle each portion with finely chopped parsley.
Nutrition (estimated, per serving)
| Calories | 342 |
|---|---|
| Protein | 11.2 g |
| Fat | 19.0 g |
| Carbs | 32.6 g |
| Fiber | 2.5 g |
| Sodium | 1303 mg |
Source
Fifty-Two Sunday Dinners (pub. domain) — Public domain in the United States