John Myers
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Spinach in Cheese Cream with Triplets
The perfect spinach in cheese cream with triplets recipe with a picture and simple step-by-step instructions.
- 200 g Frozen spinach
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Freshly grated nutmeg
- 1 piece Diced onion
- 1 piece Garlic cloves chopped
- 0,5 tbsp Butter
- 80 ml Cream
- 80 ml White wine dry
- 2 tbsp Gorgonzola
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 piece Egg yolk
- 3 piece Triplets
Spinach and potatoes
- Drain the spinach and season with salt, pepper and nutmeg. Cook the potatoes in the sparkling water.
cream
- Sauté the onion in butter, add the garlic and sauté for 1 minute, deglaze with white wine and pour on the cream. Let the gorgonzola melt slowly in the liquid. Reduce the sauce by half. Finally alloy with the egg yolk. The sauce turns into a cream and must no longer boil!
- Heat the spinach, peel the potatoes and serve with the cream.
- Tip 4: the cream also tastes delicious over pasta.
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