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Camel Milk Creamed Spinach
Classic creamed spinach built on a camel milk béchamel base.
Sides & Vegetables · Steakhouse-Style Sides · Holiday Dinners
What you need
Ingredients
- 2 lbs Fresh Spinach
- 1 batch Camel Milk Béchamel (see Sauces chapter), made with 1/4 tsp extra nutmeg
- Salt and Pepper, to taste
Method
Instructions
- Wilt the spinach in a large pot with just the water clinging to the leaves, 3 to 4 minutes.
- Drain well, cool slightly, and squeeze out excess liquid thoroughly; chop roughly.
- Prepare the camel milk béchamel as directed.
- Fold the chopped spinach into the finished béchamel.
- Season and serve warm.
From The Complete Camel Milk Compendium by Aunesty Janssen
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