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Spinach
Creamed spinach purée

Creamed spinach purée

Name: Creamed spinach purée
Cook time: 25 min
Total time: 25 min
Yield: Serves 6-8 as a side
Ingredients: 1kg spinach leaves, washed; 90ml double cream; 1 garlic clove, finely chopped; Freshly grated nutmeg to taste

Easy
December 2014

Easy
December 2014

Serves 6-8 as a side
Hands-on time 25 min

Michel Roux Jr’s creamed spinach recipe is a simple side dish recipe made with double cream, garlic and nutmeg. (Seen on left hand side of the image)

Vegetarian recipes

Nutrition: per serving

Calories: 87kcals
Fat: 7g (3.9g saturated)
Protein: 3.7g
Carbohydrates: 2.1g (2g sugars)
Fibre: 3.5g
Salt: 0.5g

Nutrition: per serving

Calories: 87kcals
Fat: 7g (3.9g saturated)
Protein: 3.7g
Carbohydrates: 2.1g (2g sugars)
Fibre: 3.5g
Salt: 0.5g

For 8

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Ingredients

1kg spinach leaves, washed
90ml double cream
1 garlic clove, finely chopped
Freshly grated nutmeg to taste

Method

Blanch the spinach, in batches, by putting it in a large colander set over the sink. Slowly pour over a kettle of boiling water. When the spinach has cooled slightly, use both hands to squeeze out the moisture.
Transfer to a chopping board and chop finely. Bring the cream to the boil, add the garlic, then bubble until reduced by half. Add the spinach and reheat in the cream. Season with salt and a generous grating of nutmeg to taste.