Name: Spinach and nutmeg velouté
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Chicken velouté (base); 2 1/4 cup (560 ml) chicken stock; 60 gram butter; 2 tablespoon plain flour; 20 gram butter; 1 clove garlic, crushed; 1/3 cup (80ml) cream; 1/2 teaspoon ground black pepper; 200 gram baby spinach, shredded finely; 1 pinch nutmeg

Ingredients

Chicken velouté (base)

2 1/4 cup (560 ml) chicken stock

60 gram butter

2 tablespoon plain flour

20 gram butter

1 clove garlic, crushed

1/3 cup (80ml) cream

1/2 teaspoon ground black pepper

200 gram baby spinach, shredded finely

1 pinch nutmeg

Method

1.Make velouté. Put stock into a small saucepan; bring to the boil then remove from heat. In a medium saucepan, melt 40g of the butter, add flour; cook, stirring, about 2 minutes or until mixture bubbles and thickens. Stir in hot stock gradually; bring to the boil. Cook, stirring, until sauce boils and thickens.

2.Reduce heat; simmer, uncovered, about 20 minutes or until reduced by half. Strain sauce into small bowl.

3.Melt butter in medium saucepan, add garlic; cook, stirring, 1 minute.

4.Add 1½ cups of velouté; stir over low heat for 5 minutes.

5.Add cream, nutmeg and pepper; bring to a boil then reduce heat. Add spinach; simmer, stirring, 5 minutes.

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Ingredients

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