Gratinated Spinach
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kg spinach
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt and pepper, freshly ground
- 1 clove / garlic, optional
- 2 tablespoon pine nuts
For the sauce:
- 1 tablespoon butter
- 1 tablespoon flour
- 250 ml milk
- 2 tablespoon parmesan, freshly grated
Also: to taste
- 1 tablespoon lemon juice
- Nutmeg, salt, pepper, freshly ground
- 2 tablespoon parmesan, freshly grated for sprinkling
Print Recipe
Pin Recipe Instructions
- Wash and clean the spinach, place dripping wet in a large saucepan and let collapse over high heat. Drain well in a sieve and, if necessary, squeeze out a little more with your hand.
- Make the sauce:
- To do this, melt 1 tablespoon butter in a deep pan or saucepan, stir in 1 tablespoon flour, sauté lightly. Gradually pour in 1/4 L milk and simmer until thick and creamy while stirring. 25 g ger. Melt the parmesan in the sauce, remove the pan from the heat and season the sauce with 1 pinch of nutmeg, salt, pepper and lemon juice.
- In another pan, melt 1 tablespoon of butter in 1 tablespoon of olive oil, if you like garlic, steam a clove in it until it is slightly yellow. Add the spinach, salt, pepper and mix everything well.
- The spinach mixture is now in a greased casserole dish, if pine nuts are desired, these are lightly fried without fat and mixed with the spinach.
- Spread the sauce over it with a spoon and sprinkle with 2-3 tablespoons of freshly grated Parmesan.
- Baked in a preheated oven at 200-220 ° C for approx. 10-15 minutes. When the cheese is lightly browned, the gratin is ready.
- The vegetables go well with fish and pan-fried foods and are enough as a side dish for 4 people.
- As a vegetarian main course, it is enough for 2 people.
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