Name of Recipe: Espinacas a la crema (Spinach in bechamel sauce) – not tested
Serves: 6
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 –
50g flour
500g milk
30g butter
Nutmeg
Pepper
The rest –
4 or 6 eggs
Parmesan cheese, grated
Preparation:
If the cheese is not already grated, begin the recipe by grating it for a
few seconds at top speed. Remove and reserve.
Without washing the
, put the oil and the garlic in the same
5 minutes / Temp. Varoma / Speed 3˝.
Using the spatula, push down the ingredients from the wall of the
and the lid.
Incorporate the defrosted spinach and the salt
5 minutes / Temp. Varoma / 
/ Speed 
.
Add the flour and sauté
1 minute / 100° / Speed 2˝.
Add the milk, butter, nutmeg and pepper
7 minutes / 100° / Speed 2˝.
In an oven-proof dish, put half of the mixture, break the eggs over it and cover with the rest of the mixture.
Sprinkle with the cheese and grill for some minutes so that the eggs set and the top is golden.
Origin: This is a translation of a recipe in
Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
