From the kitchen
Camel Milk Creamed Spinach
Classic creamed spinach built on a camel milk béchamel base.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 lb fresh spinach
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups pasteurized camel milk
- 1/4 tsp ground nutmeg
- 1/2 tsp fine salt
- 1/4 tsp black pepper
Method
- Wash spinach well. Wilt in a large covered pot in batches with only the water clinging to leaves, 3 to 4 minutes per batch.
- Drain, cool slightly and squeeze thoroughly dry. Chop.
- Melt butter in a saucepan and whisk in flour for 2 minutes. Gradually add milk; cook gently 5 to 7 minutes until thick and smooth.
- Stir in nutmeg, salt and pepper, then fold in spinach.
- Heat gently until evenly hot, taste and serve.
Cook with confidence
Before you start
Before you start
The béchamel is included. Two pounds fresh spinach shrink substantially; squeeze after cooling enough to handle so the sauce is not diluted.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F, loosening with milk if needed.
Chop After Squeezing
Squeeze first, then chop. Chopped wet spinach is harder to wring dry and loses more green liquid.
Fold Into Finished Béchamel
Do not cook raw spinach in the béchamel. The sauce should be complete, including extra nutmeg, before dry chopped spinach is folded through.
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