I made my first white sauce! I didn’t even follow a recipe. Well, I did glance at one just to make sure I wasn’t about to make a pot of gross. And you know what? This dish was divine. Creamy and delicious, and used up corn AND kale. Instead of serving this sauce over pasta, I served it over whole wheat gnocchi (store bought, I don’t make that kind of thing!). Alright, let’s jump right into one of the few Kateri creations on this blog.
- 2 C. corn
- 1 bunch kale
- 2 T. butter
- 2 T. white flour
- 1 C. warm skim milk
- 3/4 C. heavy cream
- parmesan cheese – grated (to taste)
- 1 package whole wheat gnocchi
In a sauce pan, heat up the butter. Once its melted and starting to bubble, whisk in the flour. You made a roux! Pour in 1 cup of warm milk. Whisk it. Whisk it good. Now whisk in the heavy cream. Make sure the heat is low. Season with salt and pepper and set aside (leave on low until ready to add to the corn/kale.
In a saute pan, heat a bit of oil and toss in the corn. Mine was frozen so I let it cook a bit longer. Then toss in the cleaned and bite sized kale. I rinsed mine but left some water on it. It helped to steam the kale a bit. Saute until all the kale is a nice dark green. Then mix in the white sauce. Stir and add some finely grated parmesan. Taste and season with salt and pepper.
Cook the gnocchi according to package direction. Make the sauce first so the gnocchi doesn’t sit around. Pour sauce over gnocchi and enjoy!
Notes: Clearly I liked this dish and am proud of it, but it involves butter and heavy cream! Not a regular meal for us.
Servings: 3-4 entree servings