Epinards A La Crème Recipe
Ingredients
| Spinach - 2 pkgs., frozen, chopped | ||
| Onion - 1 small, chopped fine | ||
| Butter/Margarine | 1 Tablespoon | |
| Flour | 1 Tablespoon | |
| Milk - 1/2 c (or half-and-half) | ||
| Onions - 1 jar (or 1/2 pkg. frozen) , small and whole | ||
| Beef bouillon - 1/2 c. | ||
| Salt | 1 Tablespoon | |
| Pepper - pinch of | ||
| Nutmeg - pinch of | ||
Directions
GETTING READY
1) Preheat the oven at 325 degrees.
MAKING
2) Cook spinach and drain properly.
3) Take the butter in a pan and sauté onion to make it tender.
4) Add flour, milk, bouillon, salt, pepper and nutmeg. Mix the mixture well.
5) Add the spinach and remove from heat.
6) Put whole onions in a baking dish and pour spinach mixture over the onions.
7) Bake the dish for 20 minutes.
SERVING
8) Serve the dish immediately in 8 serving plates.
1) Preheat the oven at 325 degrees.
MAKING
2) Cook spinach and drain properly.
3) Take the butter in a pan and sauté onion to make it tender.
4) Add flour, milk, bouillon, salt, pepper and nutmeg. Mix the mixture well.
5) Add the spinach and remove from heat.
6) Put whole onions in a baking dish and pour spinach mixture over the onions.
7) Bake the dish for 20 minutes.
SERVING
8) Serve the dish immediately in 8 serving plates.
Chef
