Spinach and garlic sauce

Ingredients for 4 servings:

• 450 g spinach, frozen, young
• 2 tbsp flour
• 100 ml broth
• 100 ml cream
• Salt
• 1 tbsp Parmesan
• 20 g clarified butter or margarine
• 1 onion(s)
• 2 cloves garlic
• nutmeg

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Heat clarified butter in a saucepan and add the finely chopped onion. Once translucent, press in the garlic and sauté briefly. Add 2 tablespoons of flour and whisk to combine. Before the flour turns brown, vigorously stir in the broth a little at a time to avoid lumps. Once the sauce has a smooth, supple surface, add the frozen spinach. The sauce shouldn’t be too thin. Stir frequently while the spinach thaws to prevent the sauce from sticking to the bottom of the pan. Once the spinach is warm, add the cream and season with salt and nutmeg. If the sauce is still too thick, add a little more liquid—either broth, water, or cream. Finally, stir in the Parmesan cheese. We serve this with pasta or rice and fried shrimp. I intentionally only called for 1 tablespoon of Parmesan in the recipe, as it’s only meant to enhance the spinach flavor. That’s why I put some Parmesan cheese on the table, so everyone can add it to their own taste.