An Old-fashioned Rich Spinach Purée

Name: An Old-fashioned Rich Spinach Purée
Yield: Serves 4-6
Cuisine: French
Ingredients: 2-3 bunches spinach, well-washed and coarse stalks discarded; a few gratings of nutmeg; 30 ml cream [35% fat]; 100 g unsalted butter, diced and at room temperature; salt and freshly ground white pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Serve this luscious spinach purée with grilled lamb, calves’ liver and guinea fowl or pan-fried fillet steaks; it is also delicious with poached salmon cutlets.

Ingredients

2-3 bunches spinach, well-washed and coarse stalks discarded
30 ml cream [35% fat]
100

Oceania
Europe
France
Australia
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

Boil the spinach in plenty of quite salty water for 5 minutes until very soft. Drain and refresh under cold running water. Drain again, pressing against the sides of a colander to remove as much water as possible. Transfer to a clean tea towel and squeeze out the remaining liquid. [The spinach-cooking water makes an excellent soup stock.]
Gently warm the spinac