Spinach puree with milk
Ingredients
1 kg spinach
1 cup (200 ml) milk
1 tbsp (10 g) flour
1 bunch fresh onions
3 tbsp (60 g) vegetable oil
salt
pepper
Method
Well wash the spinach boiled in salted water, drain and cut into small pieces, then triturated through a strainer. Chop finely and stew in the oil until soft, sprinkle with flour and pepper, stir a few times and add to spinach. Pour over the milk and boil to thicken on low heat. Serve with yogurt - in 2-3 tbsp per serving.
Difficulty
Average
Tested
0users
Author
vg
Sunday, December 1, 2002 - 00:00