Creamed Spinach Made from Fresh Spinach
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 45 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spinach leaves, fresh
- 500 g water
- 1 cube vegetable stock, instant
- 1 onion (s), halved
- 1 clove garlic
- 20 g flour
- 20 g butter
- 50 g cream
- 0.25 teaspoon ¼ salt
- 0.25 teaspoon ¼ pepper
Print Recipe
Pin Recipe Instructions
- Wash and clean the spinach and squeeze it into the Varoma. Put the water and stock in the mixing bowl. Place the Varoma on the mixing bowl and cook Varoma St. 2 for 30 minutes. If you want, you can also cook potatoes in the cooking basket. Catch the cooking stock and chop the onion with the garlic for 4 sec. 5. Add butter, 2:30 min. Varoma St. 2 and then add flour and sweat Varoma 2:30 min. St. 2 again. Add 100 g of the cooking stock and the cream. Bring 100 ° St. 2 to the boil for 5 minutes. Then add the spinach.
- If you want fine creamed spinach, you can chop it for 3-4 sec. 4-5 (depending on how you like it) or you can leave the disintegrated spinach as it is and then have creamy spinach leaves. Then turn left for 1 min. St. 3. I always refill afterwards.
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