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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Comments

  1. skinnygirl says

    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. says

    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.

  3. says

    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.

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