Vegetable creams are an easy and tasty way to eat vegetables from everything and some creams are prepared with a mixture of vegetables.
Ingredients:
– 2 bunches of fresh spinach, which usually weigh about 600 grams in total. If you use frozen spinach, I estimate you will need between 400 and 500 gr.
– 2 cloves of garlic
– 1 onion.
– Water or chicken or vegetable broth to cover the spinach, about 600-800 ml. You can choose to prepare our chicken broth or vegetable broth at home.
– 100 ml of cream for cooking (optional).
– 2 tablespoons of pine nuts.
– Some fresh basil leaves.
– A little butter.
– Olive oil, freshly ground black pepper, and salt.
Preparation:
– Peel the onion and garlic cloves and chop them finely.
– In a pot with a lid, add the butter (if you prefer, you can use olive oil instead of butter) and a little salt and put it over medium-low heat. When it has melted, add the garlic and onion and cook for about 10 minutes or until the onion begins to brown a little.
– If the spinach is fresh, you should cut the part of the roots and wash them very well in a bowl with cold water to remove any remaining soil. If they are frozen, you can use them directly.
– Add the spinach to the pot. If they are fresh, sauté them for 5 minutes and if they are frozen, continue with the next step.
– Add water or broth to the pot until the spinach is almost covered, not quite, and turn the heat up so that it is high.
– Now it’s time to crush the cream.
– Pour the cream back into the pot if you had removed it, put it over low heat, add the cream (although it is optional), mix a little and taste it.
– When serving, sprinkle some toasted pine nuts on top, a little freshly ground black pepper, and a few basil leaves, although you can also chop the fresh basil and sprinkle it on top.