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Smoked Gouda Creamed Vegetable Medley

Spinach, zucchini, and peas in a creamy smoked gouda sauce. Resistance is futile.

Spinach, zucchini, and peas in a creamy smoked gouda sauce. Resistance is futile.

I’m a sucker for creamed spinach.

Spinach is one of those vegetables that tastes great raw, but should generally be eaten cooked.

No, I’m not afraid of E. Coli. My spinach is fresh and not from industrialized sources, so it doesn’t run that risk.

It’s the oxalic acid that scares me. What? You’ve never heard of oxalic acid? Well, don’t be embarrassed. Neither had I until I read Sally Fallon’s Nourishing Traditions (a Food Renegade Must Read). The acid is present in raw spinach and blocks the absorption of calcium and iodine. Mildly cooking spinach neutralizes the malevolent acid.

So, while raw spinach is higher in vitamins and minerals than its cooked counterparts, it’s best not to gorge ourselves on this particular raw leafy green despite the wonderful temptation that is fresh spinach salad.

In my home, we eat spinach raw only in small quantities and cook it the rest of the time. To each his own.

Now, where was I? Oh yes… I’m a sucker for creamed spinach. Last night, I didn’t have enough spinach on hand to create my favorite creamy culinary masterpiece. So, I threw in some diced zucchini and frozen peas.

I also had about 3.5 oz of smoked gouda waiting to be eaten.

Smoked Gouda Creamed Vegetable Medley was born.

The Ingredients

1 medium zucchini, diced

12 oz of fresh baby spinach

2 C. frozen peas

1 Tbsp. butter

1 Tbsp. flour

1/2 C. milk

3.5 oz. smoked gouda, shredded

a dash of nutmeg

The How-To

Begin by tossing all vegetables into a pan. Dont worry about adding water. These will steam in their own moisture.

Begin by tossing all vegetables into a pan. Don't add water. These will steam in their own moisture.

Cover the pan and steam over low heat.

Cover the pan and steam over low heat.

In a small saucepan, melt the butter.

In a small saucepan, melt the butter.

Whisk in flour and stir constantly until smooth and bubbly.

Whisk in flour and stir constantly until smooth and bubbly.

Pour in milk and keep stirring until the sauce thickens.

Pour in milk and keep stirring until the sauce thickens.

Add shredded smoked gouda and stir until it melts.

Add shredded smoked gouda and stir until it melts.

Youll have a thick, rich, creamy sauce. Now add a dash of nutmeg. Stir.

You'll have a thick, rich, creamy sauce. Now add a dash of nutmeg. Stir.

Your veggies will be done steaming by now, and you can pour this glorious sauce into your steamed veggies. Stir, and enjoy!

Your veggies will be done steaming by now. Pour this glorious sauce into your steamed veggies. Season with salt & pepper to taste. Stir, and enjoy!

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I am a passionate advocate for REAL FOOD -- food that's sustainable, organic, local, and traditionally-prepared according to the wisdom of our ancestors. I'm also an author and a nutrition educator. I enjoy playing in the rain, a good bottle of Caol Ila scotch, curling up with a page-turning book, sunbathing on my hammock, and watching my three children explore their world.

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12 Responses to Smoked Gouda Creamed Vegetable Medley
  1. skinnygirl
    December 29, 2008 | 11:19 am

    YUM. This is dinner tonight! I love creamed spinach, too, but I’m not creative enough to have thought of using a smokey gouda cheese.

  2. Fumi
    December 29, 2008 | 12:54 pm

    Looks delicious. I have left over gouda from the holiday cheese fest. Making it this week!

  3. HoneyB
    December 29, 2008 | 3:06 pm

    Oh this looks awesome! I’m bookmarking!

  4. Genie
    December 30, 2008 | 1:32 pm

    Wheat flour is a no no for me so I’ve never made any rich, creamy, cheesy sauces for my veggies. Which is stupid since I don’t think twice about inhaling cookies and cakes during the holidays (or whenever such treats have found their way into my home). But I have an order of Konjac glucomannan flour coming my way this week. I think that something like this dish will be the very first thing I make with it! Oh, the anticipation! This looks so good! Dang, I’m starving. I should eat before I blog.

  5. Mrs. Mecomber
    December 30, 2008 | 4:32 pm

    I eat raw spinach all the time, and I never knew about oxalic acid! I will have to curb my desire for spinach. Great information and great recipe. Thanks!

  6. KristenM
    January 2, 2009 | 11:24 am

    Thanks for all the positive reviews, you guys.

    Genie — I’d like to know how that turns out. I’ve only ever made rouxs with wheat flour and fat, but I know some people can’t handle wheat in any quantity. It’d be good to have a hearty alternative that isn’t as glossy as using something like arrowroot powder to thicken the sauce.

  7. Heidi / Savory Tv
    January 2, 2009 | 12:22 pm

    Gorgeous! I usually make a garlic parm sauce for veggies, I’ll have to try your smokey gouda sauce! Thank you!

  8. Brittany
    January 10, 2009 | 4:25 pm

    how much does this serve? because I want to make this for my family of 6.

  9. KristenM
    January 12, 2009 | 10:48 am

    Hi Brittany,

    This makes about 4 cups of creamed veggies. So, if you have small portions, it would be good as a side dish for 6.

    Cheers,
    KristenM

  10. joanna sim
    March 5, 2009 | 12:15 pm

    I tried this, it was DIVINE! And I baked it atop some barley/brown rice in the oven so it became more of a gratin. It was a hit with my guests!
    Picture here: http://becomingthebiggestloser.blogspot.com/2009/02/day-52-22409.html

  11. KristenM
    March 5, 2009 | 12:19 pm

    Jo — That sounds yummy. I only ever served it as a side dish, but I think sprucing it up like that it would make a scrumptious main dish!

  12. Nan
    December 4, 2010 | 3:15 pm

    Oh that looks divine! All those yummy shades of green, I’m getting a chlorophyl high just lookin’ at it.

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Who Am I?

My name is Kristen Michaelis. I'm a nutrition educator, author, and mother of three. I adore hats, happy skirts, horizons full of storm clouds, the full-bodied feel of wind as I ride motorcylces, reading in my hammock, and a hearty shot of Caol Ila scotch. I'm also a rebel with a cause.
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