Milk White Sauce:
1 cup unsalted butter,
2 cups all-purpose flour,
5 cups whole milk,
1 teaspoon salt.
Green Cream:
2 cloves garlic, minced
1 tablespoon chopped onion,
2 tablespoons olive oil,
6 cups spinach leaves, chopped
2 cups spinach stems, chopped
1 teaspoon grated nutmeg,
1/2 tea package chicken broth
Salt to taste.
Béchamel Sauce:
6 tablespoons butter, melted
6 egg yolks, beaten
6 cups grated carrots,
3 tablespoons grated cheddar cheese,
Salt to taste
Milk White Sauce:
1 cup unsalted butter,
2 cups all-purpose flour,
5 cups whole milk,
1 teaspoon salt.
Green Cream:
2 cloves garlic, minced
1 tablespoon chopped onion,
2 tablespoons olive oil,
6 cups spinach leaves, chopped
2 cups spinach stems, chopped
1 teaspoon grated nutmeg,
1/2 tea package chicken broth
Salt to taste.
Béchamel Sauce:
6 tablespoons butter, melted
6 egg yolks, beaten
6 cups grated carrots,
3 tablespoons grated cheddar cheese,
Salt to taste
Make a milk white sauce with the butter, flour, milk, and salt. Reserve
For the green cream, sauté the garlic and onion in olive oil
Add the spinach, nutmeg, and chicken broth
Béchamel the mixture
Combine this béchamel sauce with the milk white sauce and mix well. Reserve
Heat the butter, add the eggs and carrots
Check the salt. Reserve
Place in a refrigerator the green cream, the egg yolk mixture, and again the green cream
Sprinkle grated cheddar cheese on top and serve hot
