Creamed lemon spinach recipe
information
It is best to cook spinach in its own juices—added water only makes it soggy.
Do not add lemon juice until butter, flour and cream are well blended. Otherwise, the acid will curdle the cream.
On no account allow the cream sauce to boil when heating through, or it will curdle.
ingredients
750 g (1 1/2 lb) fresh spinach leaves
1 teaspoon salt
25 g (1 oz) butter
15 g (1/2 oz) plain flour
150 ml (1/4 pint) double cream
grated zest and juice of 1/2 lemon
freshly ground black pepper
pinch of freshly grated nutmeg
2 hard-boiled eggs, yolks and whites separated and finely chopped, to garnish
1 teaspoon salt
25 g (1 oz) butter
15 g (1/2 oz) plain flour
150 ml (1/4 pint) double cream
grated zest and juice of 1/2 lemon
freshly ground black pepper
pinch of freshly grated nutmeg
2 hard-boiled eggs, yolks and whites separated and finely chopped, to garnish
method
1. If using fresh spinach, thoroughly wash it in several changes of cold water to remove all the grit. Remove the stalks and midribs and discard. Put the spinach in a large saucepan with just the water that adheres to the leaves after washing. Sprinkle over the salt.
2. Cook the spinach over moderate heat for about 15 minutes, stirring occasionally with a wooden spoon. Turn the cooked spinach into a colander and drain thoroughly, pressing the spinach with a large spoon or a saucer to extract as much moisture as possible.
3. Melt the butter in the rinsed-out pan, sprinkle in the flour and stir over moderate heat for 3 minutes. Remove from heat, pour in the cream, and when it is completely blended, add the lemon zest and juice. Season to taste with salt, pepper and nutmeg. Stir the spinach into the cream sauce and return to very low heat, just to heat through.
4. Turn tne spinach into a heated serving dish and arrange the chopped hard-boiled eggs in rows over the top. Serve at once
2. Cook the spinach over moderate heat for about 15 minutes, stirring occasionally with a wooden spoon. Turn the cooked spinach into a colander and drain thoroughly, pressing the spinach with a large spoon or a saucer to extract as much moisture as possible.
3. Melt the butter in the rinsed-out pan, sprinkle in the flour and stir over moderate heat for 3 minutes. Remove from heat, pour in the cream, and when it is completely blended, add the lemon zest and juice. Season to taste with salt, pepper and nutmeg. Stir the spinach into the cream sauce and return to very low heat, just to heat through.
4. Turn tne spinach into a heated serving dish and arrange the chopped hard-boiled eggs in rows over the top. Serve at once
serving amount
serves 4
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See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
