Espinacas a la crema (Spinach in bechamel sauce) (TM)

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This Spanish Thermomix recipe uses frozen spinach which should be de-frosted in advance.

Ingredients

For the sofrito

• 50g extra virgin olive oil
• 30g garlic, peeled
• 500g frozen spinach, defrosted, drained and patted with kitchen paper.
• Salt

For the Bechamel {{RecipeIngredients

| 50g flour | 500g milk | 30g butter | Nutmeg | Pepper }} The rest

• 4 or 6 eggs
• Parmesan cheese, grated

Method

1. If the cheese is not already grated, begin the recipe by grating it for a few seconds at top speed. Remove and reserve.
2. Without washing the bowl, put the oil and the garlic in the same 5 minutes / Temp. Varoma / Speed 3½.
3. Using the spatula, push down the ingredients from the wall of the bowl and the lid.
4. Incorporate the defrosted spinach and the salt 5 minutes / Temp. Varoma / Reverse Blade / Speed Spoon.
5. Add the flour and sauté 1 minute / 100° / Speed 2½.
6. Add the milk, butter, nutmeg and pepper 7 minutes / 100° / Speed 2½.
7. In an oven-proof dish, put half of the mixture, break the eggs over it and cover with the rest of the mixture.
8. Sprinkle with the cheese and grill for some minutes so that the eggs set and the top is golden.

Recipe source

• This is a translation of a recipe in Thermomix TM31 - Imprescindible para tu cocina which is the book supplied with Spanish TMXs.