This was intended as a dish for my 14-month-old daughter. But alas, she turned her nose up at it. She took one bite then started chanting, "Milk! Cheese! Bread!" (Her favourite foods, along with lentils.)
Luckily it's also pretty tasty for adults. Next time, though, if I make it for adults, I will add more onion, some garlic, and maybe some dried or fresh chili, to make it a little more exciting.
This can be eaten as is, or meat eaters can add some grilled and flaked/shredded fish or chicken. Or you can have a poached egg on top.
Here's the simple version I made for the baby. Anyone with toddlers can try it on their kids, just leave out the salt and pepper (unless your kids like pepper!).
Some olive oil
Half an onion
About 500g frozen spinach (we buy this organic frozen spinach which comes in 80g cubes)
2 carrots, sliced thin
2 Tbsp butter
2 Tbsp flour
1 cup milk
Hunk of cheese, grated fine
1 lb pasta
Salt and pepper
Saute onion in olive oil. Thaw spinach in fridge ahead of time, or cook lightly in a saucepan with a little water. Mix spinach with onion. Steam carrots. Wiz onion, spinach and carrot in food processor. In saucepan, melt butter. Add flour to create roue. Let cook a minute or two. Slowly add milk, mixing all the while so there are no lumps. When all the milk is added, cook on low heat until it thickens. Remove from heat. Add grated cheese. Mix the cream sauce with the onion/spinach/carrot mixture. Add flaked/shreded fish/chicken. Season with salt and pepper to taste. Cook pasta. Stir sauce into pasta. Serve with grated paramesan on top, if you have it.
Luckily it's also pretty tasty for adults. Next time, though, if I make it for adults, I will add more onion, some garlic, and maybe some dried or fresh chili, to make it a little more exciting.
This can be eaten as is, or meat eaters can add some grilled and flaked/shredded fish or chicken. Or you can have a poached egg on top.
Here's the simple version I made for the baby. Anyone with toddlers can try it on their kids, just leave out the salt and pepper (unless your kids like pepper!).
Some olive oil
Half an onion
About 500g frozen spinach (we buy this organic frozen spinach which comes in 80g cubes)
2 carrots, sliced thin
2 Tbsp butter
2 Tbsp flour
1 cup milk
Hunk of cheese, grated fine
1 lb pasta
Salt and pepper
Saute onion in olive oil. Thaw spinach in fridge ahead of time, or cook lightly in a saucepan with a little water. Mix spinach with onion. Steam carrots. Wiz onion, spinach and carrot in food processor. In saucepan, melt butter. Add flour to create roue. Let cook a minute or two. Slowly add milk, mixing all the while so there are no lumps. When all the milk is added, cook on low heat until it thickens. Remove from heat. Add grated cheese. Mix the cream sauce with the onion/spinach/carrot mixture. Add flaked/shreded fish/chicken. Season with salt and pepper to taste. Cook pasta. Stir sauce into pasta. Serve with grated paramesan on top, if you have it.
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