Hello everyone.
Are vegetable lovers here?
If yes, don't waste any time to try this recipe:)
I went shopping the other day and when I saw fresh spinach, I wanted to buy it immediately. It is not always easy to find such fresh and fresh spinach.
Since spinach is rich in iron, I try to consume it once a week.
But my only problem with spinach is the cleaning phase. It is really hard to wash the spinach because I wash it so many times that I don't know how many times until I am convinced that it is clean.
First wash it, then soak it in vinegar water, then wash it again and again :))
Especially spinach and other greens are a challenge like this.
But it is bearable because they are tasty and healthy :)
I always cook spinach in different ways, sometimes I roast it and add a lot of yogurt on it.
Sometimes I diversify it like this. The harmony of carrots and mushrooms accompanying spinach is already indisputably very good.
When béchamel sauce is poured over it, this dish manages to reach the top in terms of flavor.
Finally, with a touch of cheese, this job is done.
Ingredients for Spinach with mushrooms and bechamel sauce;
1 large onion
2 carrots
Mushroom
400 grams of spinach
Salt
Black Pepper
Chili powder
For Bechamel Sauce;
1 full spoon of flour
1 full spoon of butter
1 glass of milk
Salt
Black Pepper
Recipe;
First, we wash and drain the spinach well. The stems of the strained spinach are finely chopped, the leaf parts should be chopped coarser, the spinach can be seen too much when it is raw, but when cooked, the leaves shrink too much.
When the spinach is ready, we peel the onion and cut it into small cubes. I put the chopped onions in the pan and put oil on it and fry it. And before long, we add the spinach stalks and cook them together.
When the onions and spinach stalks are cooked and lose their freshness, I add the grated carrots and continue the roasting process.
I add the vegetables in order according to their cooking speed. For this reason, I add the mushrooms after the carrots and cook them for a while. The mushrooms will leave some water in the pan and absorb it again.
Finally, I add the spinach to the pan.
I close the lid of the pan and wait for the spinach to shrink a little bit because it is difficult to mix because they look too much.
I open the lid of the pan, stir and season. I add salt, black pepper and a little chili powder to make it more flavorful. I remove it from the fire and set it aside for a while.
In the meantime, I quickly prepared the béchamel sauce but unfortunately I forgot to photograph it:)
Since it is a basic sauce and I have shared it here before, let me explain briefly.
To make the bechamel sauce;
The ratio of flour and butter should always be equal. I think this is the most important rule
Melt the butter, add flour and roast until the flour starts to smell slightly.
Add milk and when the sauce thickens, add salt, black pepper and grated nutmeg to taste.
I take the vegetable mixture into a suitable baking dish, pour the béchamel sauce on it and add grated cheese and put it in the oven.
It is important that the oven is preheated at 180 degrees. Since the vegetables are cooked, it is enough to cook in a heated oven until the top is browned in order not to cook more and reduce the nutritional values.
It is a really delicious dish that you will never regret making.
Ready to serve after cooling down a little.
Bon appetit, thank you for reading
Stay in good health..🙂
All photos and content are my own.
The photos were taken with a Samsung A72 smartphone.
All work is mine unless otherwise stated.