Liven up a simple steak or chop with Warren Elwin’s yummy vegetable side dishes.
White sauce
| 1 cup | Milk |
| 1 cup | Cream |
| 1 | Onion, finely chopped |
| 1 | Bay leaf |
| 3 | Cloves |
| 1 tsp | Peppercorns |
| ½ Tbsp | Nutmeg, freshly grated |
| 50 g | Butter |
| 3 Tbsp | Flour |
Greens
| 1 bunch | Silverbeet (Main) |
| 1 bunch | Spinach (Main) |
| 1 squeeze | Lemon juice, to season |
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Directions
- Make a white sauce by heating milk and cream with ½ an onion, a bayleaf, cloves and peppercorns.
- Finely chop the remaining ½ onion, and cook very gently in butter, don't let the onion colour. Add flour and cook out.
- Strain the hot milk on to the flour mix and whisk to combine.
- Gently cook the sauce for 5 minutes, and add nutmeg and salt to taste.
- Trim the leaves from silverbeet, and steam along with spinach until wilted. Cool and squeeze out excess moisture from the greens. Finely chop.
- Combine the greens with the white sauce, season to taste with lemon juice, and bake in the oven. Serve with a big juicy steak or lamb chops.
