Epinards au beurre et citron

Buttered Spinach with Lemon Zest

Preparation info
  • Serve


    • Difficulty


    • Ready in

      50 min

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About


  • zest of 1 lemon, cut into thin strips
  • 1 tbsp caster sugar
  • 30 g


Bring a small saucepan of water to the boil and blanch the strips of lemon zest for 4–5 minutes to soften and to get rid of any chemicals, then refresh in cold water, drain and blanch and refresh again. Put the sugar in the pan with enough water to just cover and stir to dissolve. Add the zest and simmer gently over a low heat for 20 minutes until glazed. The lemon strips should be candied, shi