Hungarian-style Spinach

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  1. Melt in a small saucepan over low heat 2 tbsp butter with 1 finely chopped fresh garlic clove.
  2. Saute garlic in butter a minute or so.
  3. Do not let garlic burn or it will be bitter.
  4. Blend in 2 tablespoons flour to make a roux.
  5. Add ¼ tsp salt, ⅛ tsp pepper and heat until mixture bubbles, stirring constantly.
  6. Remove from heat.
  7. Add gradually ¾ cup of cream or milk.
  8. Return to heat and stir until mixture is smooth and thickened.
  9. Blend well drained spinach into sauce and serve.