A spinach dish, to top it off, to the taste of Raspberries! A simple but very tasty recipe from the Spring series on the plate - "creative fasting recipes"!
- frozen spinach 500 g,
- vegetable cooking cream Cucina d Oro approx. 300 ml,
- starch approx. 100 g,
- Hymalaya sare 1 tbsp,
- nutmeg ½ teaspoon,
- garlic 3-4 cloves,
- 2 tablespoons olive oil.
Preparation time: less than 60 minutes
RECIPE PREPARATION Spinach puree with vegetable cream:
Peel the garlic, finely chop and fry quickly in oil without browning, then add the frozen spinach, add approx. 100 ml of water and simmer until the spinach is thawed.
Remove from the heat, add the starch dissolved in the vegetable cream. Season with salt and nutmeg, cook over low heat, stirring constantly. 5 minutes until the sauce thickens.
It is served plain on fasting days or with scrambled eggs or any meat dish on sweet days.
Increase and good appetite!
On sweet days, confidently use as much cream as possible! A delight! ;)
What are sm & acircnt & acircna and vegetable creams
Sm & acircnt & acircna and vegetable creams are alternatives to products of animal origin, which you can use when c & acircnd:
- you suffer from an allergy or food intolerance - if you have, for example, intolerance to gluten, lactose, you need vegetable alternatives to the classic sm & acircnt & acircna for cooking, cream or pastries & icircn in this case, you can opt for gluten-free, lactose-free products , without salt, without added sugar and obtained from ingredients 100% of vegetable origin, from organic farming and certified in this regard, as are the products you can find in the Biomania portfolio
-prefer a vegetarian or vegan diet - sm & acircnt & acircna and vegetable creams, rice, coconut, hazelnuts, almonds, soy and other types of plants, is a solution for the situation & icircn you want to follow a diet that partially or totally excludes foods animal origin, as are dairy products
-various medical conditions - certain medical problems, such as cardiovascular, hormonal, dermatological, may involve the adoption of a special diet, on the recommendation of a specialist.
Spinach puree with cream
A recipe for spinach puree with sour cream from: spinach, butter, flour, milk, salt, sour cream, lemon juice and pepper.
- 1 kg of spinach
- 75 g butter
- 50 g flour
- 1/4 l milk
- 100 g sour cream
- 1 teaspoon lemon juice
- a little pepper
Method of preparation:
Clean the spinach, wash it in more water and boil it for 8-10 minutes in boiling salted water. Strain the spinach, run it through cold water and let it strain. After it has drained well, pass the spinach through a sieve or through a mincer.
Put a saucepan with a little butter on the stove, add the flour and leave until the flour starts to color a little, add the spinach and mix for 5-6 minutes, then add the hot milk. Add salt, lemon juice and possibly pepper, cream and bring to a boil. Serve the spinach with mesh and skewers, sprinkling it with freshly melted butter.
Spinach puree with vegetable cream - Recipes
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Spinach puree with vegetable cream - Recipes
It is a wonderful time for spinach. It is worth trying in all kinds of combinations, beyond the classic way of preparation. We make a suggestion & # 8230
What you need for 4 servings (picture 1)
& # 8211 1 kg of fresh spinach
& # 8211 300 ml milk
& # 8211 100 gr butter
& # 8211 3 tablespoons flour
& # 8211 3 cloves of garlic
& # 8211 sare
& # 8211 wash the spinach leaves well, then scald them for 10 minutes (picture 2). Drain them (picture 3), then finely chop them (picture 4).
& # 8211 I have prepared all the ingredients needed to prepare the puree (picture 5)
& # 8211 melt the butter (picture 6), take it off the heat and mix well and continuously the flour and milk, so as not to form lumps (picture 7). Put on the fire and let it thicken a little, then add the spinach (picture 8). Let it boil for 20 minutes, and at the end add the crushed garlic and salt to taste (picture 9)
-Serve either plain (picture 10) or as a garnish. Goes and mixed with a tablespoon of sour cream (picture 11)
& # 8211 Great appetite!
Preparation time: 70 minutes (including spinach cleaning time)
Price: 3 lei / serving (may vary depending on where you take the ingredients and inflation)
Recommendations for you and your home
Frying pan, enameled cast iron, round, 20cm, red
Package 2 Rollers for vacuuming food 20 cm x 6.7 m
Slow Cooker 3.5L Stainless Steel
valentina ionita (Chef de cuisine), July 19, 2009
Looks very good. I have not tried yet. spinach with fried eggs..but I think it's tasty!
Sidy (Chef), July 19, 2009
First boil the spinach in milk and then process as you do. I don't fry eggs but I make them Romanian (water boils with salt and vinegar and eggs are broken in it)
GREEN VEGETABLE PURE WITH CREAM
We steam the vegetables and then we pass everything with the vertical blender.
A delicious puree that goes perfectly with a piece of meat or as such for the little ones.
And if we want to serve it outside, food storage containers from Dr. Brown's are a great choice. The set contains 4 repicients for snacks and purees that come in a variety of bright colors. The containers do not contain BPA and are ideal for storing snacks and liquids at home and on trips.
Baby food storage containers can also be purchased in Romania, as well as all the products in the diversification range and Dr. Brown’s baby bottles, on the website https://shop.drbrowns.ro .
Dr. Brown's Long Neck Bottles & # 8217s Options it differs from Narrow Neck bottles only in their shape, being wider and shorter. They also work with or without the internal ventilation system!
With the ventilation system, experience all the health benefits of Dr. Brown's classic bottle: it helps reduce feeding problems, helps keep vitamins in milk and the baby's digestion.
Without the ventilation system, feeding can become a convenient option for some parents when the baby is no longer facing feeding problems or when the comfort offered by a bottle ventilated through the nipple is desired.
More packages of Dr. Brown’s Options Long Neck Bottles are available, which can also be purchased in Romania from the Dr. Brown’s online store!
We invite you to discover together the entire universe of Dr. Brown’s bottles!
Forget the mundane mashed potatoes. Here are 6 tastier recipes
In the fall, you have so many vegetables on hand that you can puree not just potatoes. Play with colors, test new recipes and enjoy a dish full of vitamins!
Celery puree with ripe hazelnuts
Ingredient: 1 tablespoon hazelnut oil, 50g chopped and fried hazelnuts, pepper, 110g diced butter, salt, 150ml fat cream, 160ml milk, 1.2kg diced potatoes, 1.2kg celery root peeled and diced.
Boil the diced celery and potatoes in salted water for 25 minutes. Drain them and pass them well in a pot.
Meanwhile, boil the milk and cream. When they boil, take them off the heat. Put the mashed vegetables on low heat and stir constantly for 2 minutes so that the excess water evaporates. Add the butter and incorporate. Take the pot off the heat and gradually add the hot milk mixture with the cream.
Season with salt and pepper and strain the hot puree through a sieve. You will get a soft and creamy puree. Sprinkle 1 tablespoon of peanut oil and chopped and fried hazelnuts before serving.
Mashed potatoes with goat cheese and chives
A much creamier puree than the classic one with a pleasant chives aroma.
Ingredient: 1/4 teaspoon pepper, 170g goat cheese, 1 teaspoon salt, 2 tablespoons butter, 1.2 kg peeled and diced baked potatoes, 240ml milk, 3 tablespoons chopped chives
Boil the potatoes with enough water to cover them and 1/2 teaspoon of salt. Bring to a simmer for 15 minutes, until softened, then drain.
Put the pot back on low heat, add the rest of the salt and butter. Crush the potatoes until they reach the desired consistency and texture, then add the shredded goat cheese and pepper.
Mix well until the cheese melts. Put the milk and cook over low heat until the mixture is hot, taking care to mix. Take off the heat and mix in the puree and chopped chives.
Mashed potatoes and fennel with whipped milk
Ingredient: 2 teaspoons salt, 200g boiled spinach, 240ml whipped milk, 500g pumpkin puree (canned), 1/2 fennel bulb, 2 chopped garlic cloves, 1/2 tablespoon olive oil, 10 red potatoes (medium).
Boil the peeled potatoes in water with a little salt until soft. Drain and place in a bowl.
Meanwhile, fry the thinly sliced fennel bulb in hot oil for 6-8 minutes until soft. Add the garlic and leave for another minute. Crush the artichokes with a fork and add the fennel, pumpkin puree, spinach, whipped milk and salt.
Mashed carrots, leeks and parsley
A colorful and tasty garnish. The carrots are crushed and not mashed in a puree to obtain a pasty texture.
Ingredient: 1 leek (medium) finely chopped leek, 3 tablespoons butter, 1.5kg cleaned and chopped carrots, 100g sour cream, 5 tablespoons finely chopped parsley, salt, pepper.
Boil the carrots in salted water until well softened. Drain and set aside for a few minutes, until the steam in them dries all the water.
Melt the butter in a saucepan over medium heat, add the leeks, season with salt and pepper and leave everything on the fire for 2 minutes, until the leeks soften slightly. Stop the fire.
Add the carrots and mix well. Put the cream and with the help of a mashed potato or a carrot, pass the carrots and leeks. Incorporate the parsley and add salt and perish to taste.
Baked cauliflower puree
It ennobles the classic mashed potatoes with the taste of fresh cauliflower. This will add extra vitamin C and magnesium to the garnish, which cauliflower has plenty of. In order for the potato and cauliflower flavors to homogenize, put the puree in the oven.
Ingredient: white pepper, salt, 2 cloves garlic, 1 tablespoon mayonnaise, 4 tablespoons butter, 2 tablespoons sour cream, 1.5 kg cauliflower.
Wash the cauliflower under a stream of cold water and cut it into bunches. Boil it for 10 minutes in boiling water until it softens well. Drain and place all the boiled cauliflower bunches in a blender along with the other ingredients. Mix until puree. Grease a ceramic bowl with butter and pour the cauliflower puree. Sprinkle small pieces of butter on top. Bake in the preheated oven at 180 degrees C, for 20 minutes until it gets a golden crust.
Mashed potatoes with garlic and rosemary
Ingredient: 1 teaspoon dried rosemary, 1 medium chopped onion, 900g diced and diced potatoes, salt, 2 garlic cloves, pepper
Preheat the oven to 180 degrees C and bake the garlic cloves, wrapped in aluminum foil, for 1 hour. Let them cool for 10 minutes, cut a lid on them and then squeeze them to remove the baked garlic pulp. Boil the potatoes and onions in water with a little salt for 15 minutes, until the potatoes are soft. Drain the water and keep 60ml of it. Put the cooked garlic over the boiled potatoes, add the preserved liquid, rosemary, salt and pepper. Pass everything until you get the desired consistency.