And I remembered a cream recipe involving spinach I saw somewhere before and googled for a recipe I could refer to. I then altered the recipe a bit to accommodate the extra stuff I wanted to incorporate into the dish.
I used:
220g of spinach, stalks removed
1 medium sized carrot, julienned
heavy whipping cream (I used Millac 38% Fat from Phoon Huat, $7.05)
some cheese
2 cloves of garlic, chopped
a block of butter
black pepper
a pinch of sea salt
- cook the carrots in boiling water until almost soft
- add spinach into the boiling water and remove from heat
immediately once the leaves turn green (this is to prevent unnecessary loss of
vitamins/nutrients)
- drain carrots and spinach and run them under tap water to stop
them from cooking further
- add the butter to a clean pan and melt over medium heat
- throw in garlic and sauté until slightly brown
- place your carrots and spinach in and add the cream (amount
of cream can be adjusted to your liking) and cheese
As you can see, I added quite a bit of cream because I like
gravy.
- sprinkle in a dash of sea salt and pepper to season
- cook over low heat and if you like a thicker sauce, you
can cook it longer so the cream will reduce
It was my first time experimenting with cream in cooking and
I must say I love it! I also added some prawns which I sautéed in butter
earlier on. This was delicious and the cream proved to be really jelat and I was really satiated. It’s
true when they say you really can’t overeat in LCHF because fat makes you full
faster and longer. I had wanted to cook some eggs to complete my meal but I was
too full from the creamed spinach, lol.
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