creamed spinach & parsley
- 1 large bunch flat leaf parsley.
- 2 cups baby spinach.
- 1 golden eschallot, peeled.
- 2 cloves garlic, peeled.
- 1 tablespoon oil or butter.
- 1.5-2 cups cream (depending on how much sauce you want)
- salt & pepper.
- freshly grated nutmeg.