Well I don’t know if we can talk about low-fat béchamel. I chose this title because I didn’t know what to call this recipe. And since there is no milk ….
We food bloggers have serious problems…
The idea for this recipe was whispered in my ear by my father’s friend. She had prepared us some spinach during our vacations and we enjoyed it. In fact it consists in preparing a roux (a mixture of flour and butter, like for a béchamel sauce), but instead of moistening it with milk, the juice from the spinach will make the liquid. Clever, isn’t it?
Here is the recipe.
- 2 large bundles ofspinach (it’s amazing how much it reduces these little beasts)
- 20 g of butter
- 20 g of flour
- 1 pinch of salt
Wash the spinach leaves very thoroughly and wring them out coarsely.
Melt the butter in a frying pan. When it is melted, add the flour and mix vigorously for 30 seconds. The roux should remain white and should not color. Then add the spinach, a pinch of salt and cook, stirring regularly, until the spinach is golden brown. falls (less than 5 minutes).
Now all you have to do is serve.