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Potatoes in creamed spinach

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Ingredients for 4 servings:

  • 4 large potatoes, waxy
  • 1 pack of creamed spinach, approx. 500 – 700 g
  • 1 shallot(s)
  • 2 tbsp clarified butter
  • 1 tsp vegetable broth, instant
  • 1 pinch of salt

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

simple, vegetarian, is a hit with children

Peel the potatoes, roughly dice them, and cook them in plenty of water with the vegetable stock until almost tender. Meanwhile, finely chop the shallot and sauté it in clarified butter in a wok. Add the spinach, simmer, and season with salt. Mix the almost-cooked potatoes with the spinach and simmer until tender. This dish goes well with fish fingers and any type of fish.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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