Spinach with cream
6 servings
10 minutes
Creamed spinach is an exquisite dish of French cuisine that embodies the elegance of simple ingredients. This recipe traces back to the ancient traditions of French chefs who skillfully combined tender spinach leaves with the rich flavor of butter and cream. Its lightness and velvety texture make it an ideal side dish for meat and fish dishes. The warm, slightly sweet taste of cream softens the natural bitterness of spinach, creating a harmonious balance. Served hot, it provides a sense of comfort and gastronomic pleasure. In modern culinary art, this dish remains a symbol of refined taste suitable for both everyday lunch and festive dinner.
1
Blanch the spinach leaves in boiling salted water for 5 minutes.
- Salt: to taste
- Spinach: 3 kg
2
Sauté spinach in butter until the liquid completely evaporates.
- Spinach: 3 kg
- Butter: 150 g
3
Pour heated cream when serving on the table.
- Cream: 150 g
