Creamed spinach - Deluxe
If you feel like really good creamed spin, then here's an absolutely great tip:
Make 2 tablespoons butter and 1 tablespoon flour a roux, pour gradually with milk (about 350ml), stir well.
If the roux gets too thick with the milk, just add some milk (if you've done everything right, it's a delicious bechamel sauce).
Then add 1.5 teaspoons vegetable broth powder and a little pepper. Put in the frozen cream spinach and let it thaw slowly.
Finally, cook well and then off to the plate.
It's not as powerful as refining it with cream.
