Spinach and Roquefort

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Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 pounds fresh spinach or 2 packages (10 ounces each) frozen spinach
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup heavy cream
  • 1½ ounces Roquefort cheese, crumbled
  • Salt and freshly ground black pepper


  1. Wash the spinach and discard any tough stems. Cook the spinach until just tender in the water that clings to the leaves, or cook the frozen spinach according to package directions. Drain the spinach and chop it; or if it is very young and tender, leaves may be left whole.

  2. Melt the butter, blend in the flour, and add the cream, stirring with a wire whisk. Bring to a boil, stirring, and cook until the mixture is thickened and smooth.

  3. Add the Roquefort to the spinach; add the sauce and salt and pepper to taste. Reheat, but do not boil, and serve immediately.

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