Dinner Idea 2

I had the last bunch of spinach at home and wanted to cook them in a creative way, so this casserole dish was born. It's a complete dish because it provides carbs from the potatoes, proteins from the besciamella sauce and vitamins from the spinach.

All I did was chop the peeled potatoes and steam them just enough to be able to poke them with a knife.
I then made the vegan besciamella sauce by mixing a tablespoon of melted butter with unsweetened soy milk, some fleur (added to thinken the sauce)and nutmeg and salt and cooking it on the stove until thick and creamy.
I then added the potatoes, fresh spinach and besciamella to the casserole and baked in the oven at 180 C degrees for about 20 minutes.

 

I used 4 large potatoes, 500g of fresh spinach, and eyeballed the ingredients for the besciamella.

With very poor and simple ingredients I put together dinner for 4 people and everyone really enjoyed. :)