Creamed Spinach

Purée D’Epinards

Preparation info

  • Serves


    • Difficulty


Appears in

French Classics Made Easy

French Classics Made Easy

By Richard Grausman

Published 2011

  • About

IN THIS TYPE of vegetable purée, a béchamel sauce is added for a rich and creamy result.


  • 2 packages frozen spinach (10 ounces each), or 2 pounds


  1. Prepare the frozen spinach according to the package directions. To cook fresh spinach, bring a 5-quart pot of water to a boil. Add the spinach, pushing it down into the boiling water. It will be tender in under 2 minutes of cooking (even shorter for the baby spinach). Drai