Creamed Spinach

Serves 8
Another vegetable that never fails to please.
Products in this recipe

Green Onion Seasoning, White Sauce Powder

You will need

3 medium/large potatoes, peeled and cubed
2 T (30 ml) butter
2 T (30 ml) oil
4 leeks, well washed and finely sliced
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
± 300-400 g regular spinach (Swiss chard)
± 200-300 g baby spinach
2 cups (500 ml) fresh full cream milk
2 T (30 ml) butter
4 T (60 ml) Ina Paarman’s White Sauce Powder
4 T (60 ml) cold water

Method

Boil or steam the cubed potato until done, approximately 10 minutes. Drain. Sauté the leeks seasoned with Green Onion Seasoning in a butter/oil mixture in a deep saucepan until soft and aromatic. Add cooked potato and stir it through. Season generously with Green Onion Seasoning. Place the well washed, roughly chopped Swiss chard on top of the potato mixture followed by the baby spinach. Cover with a lid and cook for only 5 minutes. Turn off the heat and leave to stand while making the white sauce.

Measure the milk in a large measuring jug. Add the butter. Microwave on high for 2-2½ minutes until the milk boils. Mix the White Sauce Powder with the cold water and stir this slurry briskly into the boiling hot milk. It will thicken virtually straight away.

Put the spinach and potato mixture into a food processor, add the sauce and chop up. Season with Green Onion Seasoning to taste.

This vegetable dish re-heats really well in the microwave. It can happily be made the day before.