Gastronomixs

Spinach cream

This component is quite similar to spinach à la crème but has a tangier taste. It provides a good basis for a green herb cream, for example, or a different type of vegetable cream.

 

Creation by Jeroen de Zeeuw, Restaurant De Zeeuw, Haarlem, the Netherlands.

 

Spinach cream

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Ingredients

300

g

milk

300

g

spinach

5

g

kappa (tapioca)

1

clove

garlic

 

 

salt

Preparation method

  • Wash the spinach and then blanch.
  • Boil all the other ingredients and then leave them to cool and set.
  • Once the cream has set, mix in the blanched spinach using a blender until you have a smooth cream.
  • Season to taste with salt and pepper.

Serving suggestions

  • Works well in vegetarian dishes but also delicious with fish or pork.

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