Chard in white sauce

November 22, 2012 in Blog, Recipes

Creams are perfect for a light meal or as a starter. These spinach in white sauce are very tasty, easy to prepare and can be a good way to prepare beets for children.

Ingredients (serves 4):

- 500 gr of gerds
- 50 g flour
- 1 liter of milk
- 100 g butter
- 2 tablespoons sliced almonds or 2 tablespoons of pine nuts
- Juice of 1 lemon
- Salt, pepper, nutmeg (if prepared for children is better to omit the nutmeg sentarles bad as it can.)

Preparation:

- Wash and cut the gerds into julienne. Cook them in boiling salted water for 2 minutes.

- Drain and immerse in ice water with lemon juice. The ice water stops the cooking and the lemon juice thanks to its antioxidant help them stay green and not brown.

- Put the almonds and pine nuts on a baking sheet and toast at 200ºC one or two minutes, watching not to burn them.

- To make the sauce melt the butter in a saucepan over low heat, when melted add the flour and mix with a whisk or a wooden spoon.

- Add the milk slowly, stirring constantly to avoid lumps.

- Add the chard well drained and half of the toasted nuts.

- Season with salt and pepper and a pinch of nutmeg.

- Cook in slow heat for 15 minutes.

Presentation Suggestions:

Divide into 4 individual bowls and add the remaining nuts on top to decorate.

Possible changes:

You can change the almonds for pine nuts.

If you want a dish with some meat add some diced ham or bacon strips sautéed.

Pairing:

 

The marriage of a plate of this style, light but tasty with some consistency thanks to the structure of the bechamel sauce would be eith a dry white wine with some structure, rather citrus aromas and with a herbal touch.

We believe it would make a good harmony with this dish a Caraballas Verdejo, a verdejo really spectacular and from ecological agriculture.

And if we intend to surprise, we would propose a Val Dieu Blonde, a Belgian craft beer, a blonde abbey style, very fresh, citrus aroma, persistent and with a creamy foam.