Summary

Ingredients

• 4 large potatoes, waxy
• 1 packet creamed spinach, approx. 500 - 700 g
• 1 shallot (s)
• 2 tablespoon clarified butter
• 1 teaspoon vegetable stock, instant
• 1 pinch (s) salt

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Instructions

1. Peel the potatoes, chop them roughly and cook them almost cooked in sufficient water with the vegetable stock. In the meantime, chop the shallot and sweat it in clarified butter in a wok. Add the spinach, simmer and season with salt.
2. Mix the almost finished potatoes with the spinach and simmer until the potatoes are done. Fish fingers and all kinds of fish go well with it.