RECIPE OF THE WEEK: CREAMED SPRING ONIONS
Posted by Kate | Filed under Recipes, Summer 2010
Much along the lines of creamed spinach, only with spring onions (or baby leeks). A comforting side dish as we ease into winter.
1 ½ cup milk
2 TBS butter
2 TBS flour
bay leaf (optional)
1 bunch spring onions
1 tsp butter hard cheese (optional)
Wash, trim and then steam the spring onions (or boil in lightly salted boiling water) until soft but not mushy. Drain.
In a small pot, melt the butter. Remove from heat and stir in the flour, then return to heat and cook, stirring, for one minute. Heat the milk, and then off the heat whisk it slowly into the butter and flour mixture. Add the bay leaf. Return to heat and cook, stirring occasionally over low heat, for eight minutes. Add salt and a grinding of pepper, and fish out the bay leaf. If the sauce is lumpy, strain through a sieve. In a frying pan, sauté the cooked spring onions gently in the last teaspoon of butter, until fragrant. Stir through the white sauce, adding grated hard cheese if desired. Serve warm.
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- Summer 2010 CSA in a nutshell
January 12, 2010 | 11:09 am- One small, organic farmer, Erick Zenzele
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