Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spinach in bechamel sauce. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
This Spinach Béchamel makes one of my favorite side dishes. It is tasty and has that comfort feature that we all love Spinach in white sauce is something that my aunt Geta cooks often and it is in her house that I have tasted it for the first time. Videorecipes is a revolutionary format - it will turn your kitchen upside down!
spinach in bechamel sauce is one of the most well liked of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. spinach in bechamel sauce is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can have spinach in bechamel sauce using 6 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make spinach in bechamel sauce:
- Take 250 grams spinach leaves
- Take bechamel sauce
- Take 80 grams butter or margerine
- Make ready 100 grams plain flour
- Make ready 500 ml milk
- Make ready 1 pinch salt
Lasagna: Saute garlic and onions in oil until translucent. View top rated Spinach bechamel sauce recipes with ratings and reviews. Cool slightly, and serve cut into slices. Spinach and Potato Lasagna with Béchamel Sauce.
Instructions to make spinach in bechamel sauce:
- melt butter or margerine
- add the amount of flour it absorbs
- Add milk slowly
- Blend in stirring so that all milk is absorbed by flour mixture
- Keep adding milk
- It will thicken slowly don't let it stick to the pan. Season to taste. I add usually ground nutmeg but it doesn't need it
- Finally blanch clean spinach leaves for a couple of minutes with boiling water and add to bechamel sauce.
- You can serve like that or you may want to grill them with some butter on top
To create this rich, flavorful Italian favorite, we make our own Béchamel sauce. We start with a roux cooked over gentle heat, stirring Then we layer tender organic spinach, our house-made organic tomato sauce, organic pasta and a mix of Parmesan and ricotta cheeses. So much easier to cook spinach and zucchini first and set aside then make the bechamel sauce. I added a clove of garlic to spinach and seasoned the bechamel sauce to taste with salt and pepper. But what to do with the minutes you save?
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