Potato and spinach sauce

Name: Potato and spinach sauce
Yield: 1 serving
Cuisine: Accompaniment
Ingredients: 1.00 potatoes medium; 3.00 swiss chard or baby spinach leaves; nutmeg grated; 1.00 onion small; 2.00 ml butter; 250.00 ml water; 12.00 ml cornflour; nasturtium flowers

1 serving

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By Food24 November 03 2009

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Ingredients (8)

1.00	potatoes — medium
3.00	swiss chard — or baby spinach leaves
	nutmeg — grated
1.00	onion — small
2.00 ml	butter
250.00 ml	water
12.00 ml	cornflour
	nasturtium — flowers

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Method:

1. Boil potato in skin until tender, drain and set aside. Wash the spinach thoroughly and slice it roughly.
2. Slice onion and sauté in butter until soft, add spinach and grated nutmeg. Cover and sauté gently until spinach is cooked.
3. Slake cornflour with enough cold water to form a paste. Add rest of water to cornflour paste and stir into cooked spinach. Bring to boil until thick and liquidise into a purée.
4. Halve potato and spoon over spinach sauce, garnish with nasturtium flower.