Sweden / Side
Creamed Spinach
Creamed spinach makes a nutritious sauce that goes well with fish and meat dishes. In Swedish cuisine it has traditionally been used with boiled potatoes and fish or with chipolata, the Swedish "prince-sausage". Creamed spinach can be done in two different ways: either with whole spinach or with chopped spinach.
Ingredients
- spinach, fresh, or whole frozen leaves500 g
- water2 dl
- cream, or 1 tbsp butter1/2 dl
- salt1/2 tsp
- black pepper
- spinach, chopped; fresh or frozen400 g
- flour1 1/2 tbsp
- milk1 dl
- salt1/2 tsp
- black pepper
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 8 steps
Boil the fresh spinach leaves and the salt in the water for about 5 minutes. If you use frozen spinach, follow the instructions on the box.
Drain away the water, and let the spinach dry for a minute or so.
Put the spinach back into the pan and add the cream. Simmer for a few more minutes.
Add salt and pepper to taste.
Boil the fresh spinach leaves as in variation I, or gently thaw the frozen chopped spinach in a little bit of water in a pan.
Mix the flour with the chopped spinach in the pan, and add the milk.
Bring the spinach to the boil, and simmer gently for 3–5 minutes.
Add salt and pepper to taste.
Region evidence: recipe text — “In Swedish cuisine it has traditionally been used with boiled potatoes and fish or with chipolata, the Swedish "prince-sausage".”
