3/4 pound fresh spinach, cleaned
1 large onion
2 1/2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
Grapeseed or vegetable oil
1/2 fennel bulb
3/4 teaspoon extra-virgin olive oil
1 clove garlic, minced
2 tablespoons Herbsaint (see Cook's Note)
1/2 cup whole milk
1 tablespoon butter
1/4 teaspoon grated nutmeg
2 to 3 tablespoons freshly grated Parmesan
Herbsaint is a liqueur made in New Orleans. Think of it as the American version of Pernod. It has a minty-anise flavor.
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