Creamed Spinach

2 Bunch English spinach
1 White bread roll, soaked in water (or milk when serving a dairy -based meal)
3 Teaspoon Oil
4 Teaspoon Plain flour Stock (or milk)
2 Cloves of garlic, finely chopped Salt

Wash the spinach thoroughly, slice and put it into a saucepan over brisk
heat. (The spinach will cook in the water still on the leaves.) Cook until
limp and tender. Squeeze the liquid out of the roll and sieve the roll and
the spinach together or blend them to a puree in a food processor.

In a saucepan, gently heat 3 tablespoons oil, add the garlic and when it is
bubbling add the plain flour to make a paste or roux. Stir over the heat
until the roux changes color to beige. Add the spinach mixture and enough
stock or milk to make a thick sauce, stirring all the time until bubbles
break the surface. Add salt to taste and continue to cook, stirring, for a
few more minutes.

Makes 4 servings.

From "Mother Magyar" by Meryl Constance, Sydney Morning Herald, 12/8/92.
Posted by Stephen Ceideberg; February 18 1993.
Home Cookin 4.8 Chapter: Vegetables
Servings: 1