Creamed Spinach

Basic Recipe 58

Preparation info

  • Difficulty


  • Makes



Appears in

Season to Taste

By Liam Tomlin

Published 2005

  • About


  • 1.5 kg Fresh English spinach
  • 140 ml Cream
  • 1 Clove garlic, crushed
  • 25 g Shallot confit
  • Salt
  • Freshly ground pepper


Pick the spinach and discard the stalks. Wash the spinach in several changes of cold water to remove any grit or sand and blanche in salted boiling water for 1 minute. Plunge into iced water to stop the cooking process. Drain the spinach, squeezing out the water and finely chop. Place the cream in a saucepan with the crushed garlic and lightly season with salt and freshly ground pepper. Reduce by two-thirds, remove from the heat and pass through a fine sieve, discarding the garlic. To serve, reheat the cream in a saucepan, add the spinach and shallot confit and gently warm through. Season to taste with salt and freshly ground pepper.