Spinach and Corn in White sauce

This again goes well with the continental menu. Considerable amounts of starch and fibre makes this dish sumptuous and nutritious. White sauce is the base for this. In fact vegetables like cauliflower, French beans, carrots, and broccoli can be boiled and put in to the white sauce which becomes more palatable to consume with a varieties of breads.

Ingredients:

500g spinach leaves and 200g shelled corn or one full corncob.

For white sauce:

2 finely chopped onions,2 tbsp butter, 2 tbsp maida (white flour), 2 cups milk, ½ tsp white pepper powder, a pinch of nutmeg powder and salt to taste.

Preparation:

1. Wash spinach and microwave for 8 to 10 minutes and set aside to cool. 
2. Boil the corncob in the pressure cooker and pick out the corn from the cob. 
3. Once the spinach cools down squeeze out the extra water and finely chop the leaves. 
4. Heat butter in a pan, put chopped onions and sauté till it gives glazed look, to this add the flour and fry a little. 
5. Take milk and stir in to the onion flour mixture, see that there are no lumps, this is the main task of the white sauce. 
6. Keep stirring till it cooks to form a smooth and soft paste and to this add white pepper powder, nutmeg powder and salt. 
7. Finally blend in the cooked corn and spinach and bake at 170 degrees for 20 minutes.

Serve hot with garlic bread or dinner roles.

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