Spinach Gunge
By LRay
A misleading name for such a luscious, creamy dish. This creamed spinach gunges up quite nicely.
4 servings
Recipe by Fergus Henderon
Photograph by Ditte Isager
June 2011
- 4
0/5
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Ingredients
- 1/4 1/4
- cup
- (1/2 stick) unsalted butter
- 2 2
- pounds
- fresh spinach, stemmed
- 1 1/2 1 1/2
- cups
- (lightly packed) grated Pecorino, Parmesan, or Manchego cheese (about 3 ounces)
- 1/4 1/4
- cup
- crème fraîche
- 1 1
- teaspoon
- Dijon mustard
- Kosher salt and freshly ground black pepper
Preparation
Step 1
Preparation
Melt butter in a large pot over medium-high heat. Working in 4 batches, add spinach to pot, tossing to wilt between batches. Stir in cheese, crème fraîche, and mustard. Using an immersion blender, regular blender, or food processor, purée spinach mixture until very smooth. Season to taste with salt and pepper.