I took a non traditional approach towards the cream spinach everybody knows and refined the classic side dish. I took blanched spinach, cream, grated nutmeg and made a spinach puree. Then I sauteed the puree with some more blanched spinach. This way you get the natural creaminess from the spinach while maintaining the vibrant green color. We still preserve the traditonal flavors of "Cream Spinach." But in this case, the spinach outshines the cream for once...
No comments:
Post a Comment