Spinach sauce with cream. Spinach sauce: healthy and nutritious

How to make spinach sauce?

The recipe is simple, but the result is amazing - this dish will decorate any holiday table. It can be made from either fresh or frozen spinach.

And it's very convenient. Many housewives are accustomed to freezing various greens since the summer, preserving most of the vitamins in them - during the frosty season, vitamin supplements to the diet are actively used. And although today you can buy anything you want if you have the money, in winter not every store (especially small ones) has fresh spinach, but frozen spinach is easy to buy.

To prepare creamy spinach sauce, you need to take:

• 400 grams of spinach;
• 1–2 small onions;
• 30–50 g butter;
• 250–300 ml 10–12 percent cream;
• salt and nutmeg - to taste;
• 1–2 cloves of garlic;
• if desired - 1.5 tbsp. l. flour.

Cooking time – 15 minutes.

Number of servings – 4.

Spinach sauce is prepared as follows:

1. If the spinach is fresh, rinse it with running water, dry it with a linen or paper towel, and chop it (rather coarsely). There is no need to specially prepare frozen greens, since they are usually already chopped, and you also need to defrost them first.
2. Melt butter in a frying pan. Fry chopped onion on it until golden brown. Add spinach and chopped garlic. Cook for a few minutes.
3. If you want a thick sauce, fry the flour separately in a small amount of butter, slowly dilute with cream, stirring constantly to avoid lumps. Then pour this mixture over the onion-spinach mixture. For a thinner sauce, these manipulations are not required. Simply pour the cream into the onions and spinach.
4. Salt the mixture and add nutmeg. Bring to a boil and cook for 2-3 minutes.

This is a basic creamed spinach dip recipe. And then you are free to fantasize as you please. You can vary the spinach sauce with grated Parmesan (add about 50 grams 1-2 minutes before the end of cooking). Or beat it in a blender - this will make it more homogeneous. Or don't put onion/garlic. Or take equal amounts of cream and milk. Focus on your tastes.

Delicate spinach sauce for many dishes

You can often hear the opinion that something healthy is necessarily tasteless. But if you're sticking with it, you haven't tried the smooth, delicious, flavorful spinach dip. It is prepared quickly and easily, and both children and their parents like it equally. And you can serve it with thousands of dishes!

How to make spinach sauce?

The recipe is simple, but the result is amazing - this dish will decorate any holiday table. It can be made from either fresh or frozen spinach.

And it's very convenient. Many housewives are accustomed to freezing various greens since the summer, preserving most of the vitamins in them - during the frosty season, vitamin supplements to the diet are actively used. And although today you can buy anything you want if you have the money, in winter not every store (especially small ones) has fresh spinach, but frozen spinach is easy to buy.

To prepare creamy spinach sauce, you need to take:

• 400 grams of spinach;
• 1–2 small onions;
• 30–50 g butter;
• 250–300 ml 10–12 percent cream;
• salt and nutmeg - to taste;
• 1–2 cloves of garlic;
• if desired - 1.5 tbsp. l. flour.

Cooking time – 15 minutes.

Number of servings – 4.

Spinach sauce is prepared as follows:

1. If the spinach is fresh, rinse it with running water, dry it with a linen or paper towel, and chop it (rather coarsely). There is no need to specially prepare frozen greens, since they are usually already chopped, and you also need to defrost them first.
2. Melt butter in a frying pan. Fry chopped onion on it until golden brown. Add spinach and chopped garlic. Cook for a few minutes.
3. If you want a thick sauce, fry the flour separately in a small amount of butter, slowly dilute with cream, stirring constantly to avoid lumps. Then pour this mixture over the onion-spinach mixture. For a thinner sauce, these manipulations are not required. Simply pour the cream into the onions and spinach.
4. Salt the mixture and add nutmeg. Bring to a boil and cook for 2-3 minutes.

This is a basic creamed spinach dip recipe. And then you are free to fantasize as you please. You can vary the spinach sauce with grated Parmesan (add about 50 grams 1-2 minutes before the end of cooking). Or beat it in a blender - this will make it more homogeneous. Or don't put onion/garlic. Or take equal amounts of cream and milk. Focus on your tastes.

What to serve with creamy spinach sauce?

This sauce is suitable for many fish, vegetable and meat dishes. It is especially good to serve it with children's food, since spinach is rich in vitamins (A, B, C, D), calcium, potassium, iron, magnesium, which are necessary for a growing body.

Spinach in creamy sauce goes well with, for example:

• steamed, fried, baked meat, fish;
• cutlets;
• boiled vegetables (potatoes, cauliflower or Brussels sprouts);
• rice;
• porridge;
• baked potatoes;
• pasta.

Try to diversify any of your usual dishes with this sauce, and you will certainly appreciate the results!

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What to serve with creamy spinach sauce?

This sauce is suitable for many fish, vegetable and meat dishes. It is especially good to serve it with children's food, since spinach is rich in vitamins (A, B, C, D), calcium, potassium, iron, magnesium, which are necessary for a growing body.

Spinach in creamy sauce goes well with, for example:

• steamed, fried, baked meat, fish;
• cutlets;
• boiled vegetables (potatoes, cauliflower or Brussels sprouts);
• rice;
• porridge;
• baked potatoes;
• pasta.

Try to diversify any of your usual dishes with this sauce, and you will certainly appreciate the results!

Recipe 4: Spinach puree with cream (step-by-step photos)

• 2 cups cooked spinach, compacted (if using frozen, defrost and squeeze out excess water; if fresh, cook in a hot pan for a few minutes until wilted, or steam)
• 2 tbsp. butter
• 1 tbsp. flour
• 2/3 cup light cream (you can cook it with milk, it’s also delicious)
• ¼ tsp. nutmeg
• salt and pepper to taste
• paprika (optional)
• ½ cup grated Parmesan or Romano cheese (optional)

Heat the butter in a small saucepan. Add flour and cook over medium-low heat, stirring constantly, for one minute.

Add the cream and nutmeg and cook, stirring, for another 2 minutes. The sauce should thicken.

Add spinach, heat for 1-2 minutes, salt and pepper. If desired, add grated cheese and paprika and mix.

Ideally, this side dish should be served with a large, juicy piece of rare filet mignon, but it goes well with almost all meat, poultry or fish dishes. When serving, you can lightly sprinkle the spinach with additional grated cheese and paprika.

Spinach sauce: healthy and nutritious

Everyone loves to eat delicious food, but most girls suffer from the fact that some foods are deposited on their sides. Alas, all seasonings and sauces are not healthy either. What to do? Do you really have to consume unleavened foods? Well, no, spinach sauce is considered very fashionable and nutritious. It is especially good when served with fish or seafood. Calorie content depends on the ingredients in the sauce and on the cooking method.

Recipe 3: Spinach soup with mushrooms and cream

The creamy mushroom taste of the soup combined with green spinach leaves makes it attractive in appearance and especially tasty. The soup turns out lean, as it is cooked without meat.

• Champignons - 200 gr.,
• Onion - 1 pc.,
• Bay leaf - 1-2 pcs.,
• Cream - 150-200 ml.,
• Fresh spinach - 100 gr.,
• Potatoes - 5 pcs.,
• Salt - to taste
• Black pepper - a pinch

First of all, wash the potato tubers and peel them. Next, cut them into small cubes (slices).

After this, place the pieces of chopped potatoes into a pan of boiling water.

Immediately add a little salt, a peeled onion, a pinch of black pepper and a bay leaf (1-2 pieces at your discretion). Boil the potatoes until half cooked. While it cooks, wash the spinach.

Chop it finely.

Wash and chop the champignon mushrooms finely too. So, the potatoes are ready.

Literally after 15 minutes, add chopped champignons and cream to the potato broth. Mix all the ingredients for the future creamy soup with spinach and mushrooms.

Add chopped spinach leaves to the soup.

Stir it. Add salt to taste. Boil for 5-7 minutes.

That's all, creamy spinach soup with champignons is ready!

Vegetarians and meat eaters

Switching to a healthy diet is often just a stepping stone to becoming a vegetarian. A person simply begins to realize that vegetables and fruits are more beneficial for the body than meat, sausage and frankfurters. In addition, modern people can rarely boast that they eat good meat, without impurities and monosodium glutamate. But proper nutrition is not a radical rejection of meat, but maintaining harmony in the process. For example, ketchup and mayonnaise sauce can be replaced with an analogue with the addition of vegetables and natural spices. The taste of the main dish will not be affected, but will even become richer. Here's a way to bring vegetarians and meat-eaters together - offer them delicious spinach dip!

Sauce with spinach, garlic, nuts

Step 3: Prepare the spinach. Squeeze out the cooled spinach from excess water, place it on a cutting board and chop the leaves into small pieces, then transfer the spinach mass to a separate deep plate.

Step 4: prepare the sauce. Now take a deep saucepan, put 20 - 30 grams of butter in it and place the container on the stove, turned on to medium level.

When the fat has melted and warmed up slightly, add the onion and garlic into the saucepan and simmer the vegetables, stirring with a kitchen spatula until translucent and lightly golden brown. This process will take no more than 3 - 4 minutes. Reduce the stove temperature to a low level and bring the cream to a boil, stirring constantly with a kitchen spatula.

Main product

Spinach is a unique green variety that is underappreciated by many people. It should be noted that it has good taste and incredible benefits for losing weight. The last factor is explained by the fact that spinach removes toxins from the body, improves metabolism and quells hunger. In addition, spinach contains a lot of iodine, which makes it a source of energy, cheerfulness and optimism. Nutritionists strongly advise including this greenery in your daily diet, but not everyone likes it in its pure form. What to do? There is no need to choke on spinach. So it will not bring any benefit. But based on it you can prepare a huge number of dishes. Spinach sauce is rightfully considered universal. It gently complements the taste of the main dish without drowning it out.

For mushrooms

Mushroom sauce with spinach and cheese is good for lunch. It can be served with fried fish, meat and potatoes. Take 200 grams of mushrooms and 100 grams of spinach. Soft curd cheese, onions, cream, garlic and mustard go well with mushrooms. Don't forget the spices. Add them to taste. Fry the mushrooms with onion and garlic until soft. Add slightly warmed cream and bring to a boil. After reducing the heat, add mustard, chopped spinach and soft cheese. Continue stirring after removing from heat.

The second option involves adding parmesan, butter, nutmeg and flour. Spinach should be stewed in a large cauldron along with milk, cream and garlic. Add nutmeg and salt to the mixture. In a saucepan, fry the flour with butter, and then add the spinach and grated Parmesan. Creamy spinach sauce is ready! It can be served with fried chops and baked potatoes.

Preparation

The principle of preparing cabbage and spinach sauce is no different. The result is different. Probably, to understand what suits you, you need to try both options and decide which is better. Classic green sauce is made from cabbage like this:

I always use spinach. Place the spinach in a saucepan and leave at room temperature to defrost. Drain the water. Heat the spinach over low heat; when the mixture becomes hot, add butter, sugar and salt, mix everything thoroughly. Bring to a boil and pour cream into the mixture.

Stirring, boil for 5-10 minutes. If it seems to you that the spinach has given a lot of water and the sauce turns out to be very liquid, then you can “thicken” it by stirring it in 1 tbsp. l. sunflower oil 1 tbsp. l. flour. Add this mixture to the sauce and boil for 2-3 minutes.

The finished sauce can be served with meat dishes. But the sauce also goes well with potato dishes, and can even be a great addition to pasta. Spinach sauce looks very festive, so it can complement and decorate any table.

Bon appetit!

With notes of piquancy

For an evening meal you want something original. Even the usual pasta can be complemented and improved by a spicy sauce based on spinach and balsamic vinegar. You will also need olive oil, cream, ginger, salt and chili.

Fry the spinach leaves in hot oil and season with balsamic vinegar to give the sauce a grape flavor. After a couple of minutes, pour the cream into the mixture and simmer for about 5 minutes. Add spices and add thickness by adding starch or flour.

Creamy sauce with spinach can also be made using butter. You will also need full fat milk and all the greens you have in the house. We chop it, mix it and fry it in oil. Add milk and spices, and then simmer until desired condition. This sauce is quite high in calories due to fatty milk and butter, so it is better to eat it in the first half of the day.

Step-by-step instructions for making Hot Creamy Spinach Sauce

Step 1

Our wonderful, versatile sauce comes together very quickly. Chop the spinach and set it aside for now. Peel the onion and garlic and cut into small cubes. And fry them in vegetable oil, stirring constantly and avoiding burning.

Step 2

Add cream and simmer a little, stirring.

Step 3

As the sauce begins to thicken, add spinach and, stirring, bring the sauce to a boil, add salt and pepper to taste and remove from heat. Wonderful creamy spinach sauce is ready! For those who like a piquant taste, you can add 50 grams of crumbled blue cheese along with the spinach. Very tasty too! I especially like this option with spaghetti.

Step 4

Now straight to the dishes! So, dish number 1 - Baked salmon with creamy spinach sauce. Since the sauce cooks sooooo quickly, we start cooking the salmon first. Here, too, everything is elementary - put the fish (steaks or portioned pieces) in a baking dish (grease the dish a little with vegetable oil), salt and pepper to taste, pour over lemon juice. Bake until done in an oven preheated to 180 degrees for 20-30 minutes. The baking time depends on the size of the fish pieces and on the individual characteristics of your oven. And while the fish is baking, at this time we prepare the sauce using the above method.

Step 5

The fish is ready, the sauce too...

Step 6

Place the fish on plates and pour the sauce on top. Serve, for example, with boiled potatoes.

Step 7

Drain the spaghetti and add it to the sauce, stir.

Step 8

Let's serve!

Step 9

Dish No. 3 - Pasta with salmon in creamy spinach sauce. Cut the salmon fillet into small cubes. Let the pasta cook. At this time, prepare the sauce. There are 2 possible cooking options here. 1) Add pieces of salmon and spinach to the onion until creamed, salt, pepper, fry until the salmon is ready for about 10 minutes, stirring, pour in the cream, stir and remove from heat.

Step 10

2) Prepare the sauce as for the other two dishes and add pieces of salmon fried in another frying pan to the sauce along with cream. I like both options, the only thing is that in the second option I have to wash one more pan))

Quick snack

If it’s hot outside, you don’t really want to eat. To boost your energy, you can cook spinach in a creamy sauce. It can also be added as a sauce to other dishes. You will need approximately 500 ml of chicken broth, 250 grams of spinach, 20 grams of margarine, celery root, onion, two eggs, cream and cheese. All ingredients must be chopped and simmered in a mixture of butter and broth. Add the beaten egg yolks, cheese and cream, then simmer for another three minutes.

For a party, make a gourmet blue cheese and spinach dip for appetizers. Boil the greens and mix with grated Parmesan and blue cheese. Add cream and spices to the mixture.

Wine sauce with spinach is also good. It requires garlic, thyme, half a glass of white wine, spinach, vegetable oil, cream and spices. Mix all ingredients and simmer until desired consistency. You can add a little chili pepper. This type of sauce is ideal for dumplings and khinkali.

Ingredients for Hot Creamy Spinach Dip

• Spinach - 100 g
• Onions - 2 pcs.
• Garlic - 2 teeth.
• Cream - 250 ml
• Salmon – 4 pcs.
• Lemon - 4 dollars.
• Spaghetti - 1/2 pack.
• Processed cheese – 100 g
• Blue cheese – 50 g
• Pasta - 1/2 pack.
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - to taste

Spinach sauce for meat

Many people are aware of the benefits of spinach, but not everyone knows what and how to cook from it. One option is spinach sauce for meat. Its creamy taste complements the taste of lean meat especially well and is also suitable for fish and poultry, as well as spaghetti. Preparing this unusual and delicate seasoning will not take much time and effort, and any dish with it will turn into an exquisite delicacy.

Recipe: Spinach sauce for fish and vegetables. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Spinach sauce for fish and vegetables.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of spinach sauce for fish and vegetables is 150.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Cooking features

The technology for preparing spinach sauce may vary depending on the recipe, but the general principles, as a rule, remain the same.

• Fresh spinach is best for making the sauce, but frozen spinach can also be used. In this case, it must be allowed to thaw, after which it remains to be crushed in the same way as usual. If you add frozen spinach to the sauce without defrosting it, you need to take into account that it contains a lot of moisture and, accordingly, you will need a little less cream or other liquid serving as a base.
• Spinach sauce can vary in consistency and in some cases may require a blender.
• You can thicken spinach sauce with flour or starch. Eggs and cheese are often used for this purpose. If you are preparing a sauce with the addition of fresh yolks, you can brew the sauce only in a water bath so that it does not turn into an omelette. When using flour, it is first fried, with or without oil, until a caramel shade, and only after that the cream is added, pouring it in a thin stream and whisking vigorously with a whisk. This technology allows you to give the sauce a creamy tint and avoid the formation of lumps.
• The basis of spinach sauce can be milk, cream, sour cream.

Creamy spinach sauce with mushrooms

Each person has a number of dishes that are firmly entrenched in the menu and are prepared almost every day. However, no matter how tasty these dishes are, sometimes you want to cook them somehow unusual, add an original touch, add something new. The easiest way to solve this issue is to use a variety of sauces. Even regular pasta can be prepared differently every day by flavoring it with various sauces, store-bought or homemade! Today I will tell you how to prepare a wonderful dish from an ordinary fish steak or meat chop, in no way inferior in taste, aroma and presentation to the creations of true chefs!

To make Creamy Spinach and Mushroom Sauce, you will need:

spinach – 1 bunch champignons – 100 g cream (fat content 35%) – 150 ml lemon juice – 2 tsp. olive oil – 1 tbsp. l. dried marjoram – ¼ tsp. ground black pepper salt

How to make creamy spinach sauce with mushrooms:

1. First you need to prepare the champignons. Using a sharp knife, cut off the lower part of the stem (usually the dirtiest part), clean the mushroom caps from debris (leaves, twigs, soil, etc.). Wash the mushrooms in cold water (no need to soak, otherwise the champignons will lose their wonderful taste and aroma from being in water for a long time), dry and cut into slices. 2. Rinse the spinach (a large bunch) thoroughly under running water, dry and chop with a knife. You can use either fresh or frozen spinach to make the sauce. 3. Heat olive oil in a saucepan or frying pan. 4. Place the previously prepared champignons in a frying pan with heated oil and, stirring, fry until golden brown. 5. Place the spinach in a blender bowl and grind until pureed. 6. Add spinach puree and lemon juice to the pan with fried mushrooms. Stir the sauce and simmer over low heat for 3-4 minutes. 7. While stirring the sauce, pour the cream into the pan. 8. Pepper and salt the dish to taste, add a pinch of dried marjoram. 9. Stir the sauce again, bring to a boil and remove from heat.

To prepare creamy spinach sauce, you can use not only fresh champignons, but also frozen ones. It is also very convenient if you have a jar of pasteurized champignons on hand. In this case, you significantly reduce your time spent on cooking. If you decide to add dried mushrooms to the sauce, do not forget to pre-soak them in cold water. For spinach sauce, you can also use porcini mushrooms, boletus mushrooms, boletus mushrooms and others.

Olive oil for frying mushrooms can be safely replaced with sunflower oil. For this sauce, it is better to choose refined, odorless sunflower oil.

It is best to use young spinach leaves to make the sauce. If the spinach seems too tough to you, you can pre-soak it for 2-3 minutes in hot water. However, you shouldn’t worry too much about this, since after undergoing heat treatment, spinach will lose unnecessary rigidity.

You can serve creamy spinach sauce with tender chicken breast, juicy pork chop, delicious fish steak, seafood and other dishes.

Enjoy your meal!

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Creamy spinach sauce

• fresh spinach – 0.45 kg;
• cream – 80 ml;
• butter – 20 g;
• garlic – 2 cloves;
• wheat flour – 20 g;
• onions – 100 g;
• nutmeg - a pinch;
• salt and pepper - to taste.

• Sort through the spinach, remove wilted and spoiled leaves, rinse and dry, spreading on a clean towel.
• Cut the spinach into medium sized pieces.
• Peel the onion and cut it into small cubes.
• Finely chop the garlic cloves.
• Melt the butter in a frying pan or saucepan. Place the onion in it and fry it for 2 minutes.
• Add the garlic and fry it along with the onion for 3 minutes.
• Add spinach. Cook it until its volume is reduced by three.
• Fry the flour in a separate pan.
• Pour in the cream while whisking.
• Pour the cream into the pan with the spinach, add salt and spices to taste. Stir and cover with a lid. Simmer for 2 minutes.

The sauce is prepared quickly, and this process does not require much skill from the housewife. If desired, the finished sauce can be crushed in a blender to give it a smoother consistency, but this is not necessary.

Paneer in spinach sauce, step by step recipe with photos

Paneer is a favorite food everywhere in India, even where they eat a lot of meat. This is a fresh, very bland cheese, surprisingly reminiscent of our Adyghe cheese in taste. Indians living in Russia do not make paneer at home - but buy Adyghe cheese! Palak paneer is one of the most popular (and beautiful) vegetarian dishes. Neat pieces of white cheese look so good in a thick, dark green sauce! By the way, unlike most traditional dishes, the “birthday”, or rather the year of birth, of palak paneer is known exactly - 1899. It was then that the cook of one of the maharajas prepared this dish.

• 400 g paneer or Adyghe cheese
• 300 g fresh spinach
• 1 medium onion
• 1 mild green chili
• 3 cloves garlic
• 2 cm fresh ginger root
• 2 tbsp. l. very heavy cream
• 2 tbsp. l. vegetable oil
• 1.5 tbsp. l. cumin seeds
• 1/2 tsp. ground turmeric
• 1 tsp. garam masala spice mixtures
• salt

Remove the stems from the spinach.
Place the leaves in very low boiling water and cook for 2 minutes. Place in a sieve and let the water drain, but do not squeeze it out. Place the spinach in a blender and puree until smooth. Peel the onion, garlic and ginger and grate them separately on the finest grater. Cut the chili in half lengthwise, remove the seeds, cut the chili into pieces and crush in a mortar or grate. Heat oil in a frying pan, add cumin seeds. As soon as the seeds begin to crackle, add chopped onion and fry, stirring, for 1 minute. Add garlic and ginger, stir-fry for 1 minute. Add chili and turmeric, stir, fry for 20 seconds. Add the spinach mixture, mix thoroughly and cook covered for 3 minutes. Add cream and garam masala, mix thoroughly, cook covered for 2 minutes. Add some salt. Cut paneer (Adyghe cheese) into medium cubes. Place in spinach sauce and heat through. Serve immediately. www.gastronom.ru

Spinach sauce with cheese

• spinach – 0.3 kg;
• cream – 0.2 l;
• garlic – 4 cloves;
• cheese – 80 g;
• butter – 30 g;
• salt, spices - to taste.

• After sorting and washing the spinach, dry it and finely chop it with a knife.
• Cut the garlic cloves into thin slices.
• Grate the cheese on a fine grater.
• Melt the butter and put the garlic in it. Fry for just 3-5 minutes, then remove and add spinach to the pan.
• Cook the spinach until it wilts.
• Mix the cream with salt and spices and pour it over the spinach.
• Simmer the spinach in the cream until it is completely soft.
• Add grated cheese in portions and let it melt.

This sauce must be used hot. For example, it can be poured over meat or pasta before serving.

Cooking halibut, mushrooms and zucchini.

• Preheat the oven to 195-205 °C.
• Pour two tablespoons of vegetable oil into a large frying pan over medium heat. Add chopped mushrooms and red pepper. Simmer until our mushrooms turn golden brown. Stir frequently, cook for about 12 minutes.
• Add the zucchini cut into strips and fry for 2 minutes. Season to taste with salt and pepper.
• Meanwhile, lightly grease a baking sheet. Place halibut on sheet and brush with remaining 1 tablespoon oil. Bake the fish for about 10 minutes.
• Mix tomatoes and sorrel. Season with salt and pepper.

Spinach sauce with egg

• spinach – 0.35 kg;
• chicken egg yolks – 2 pcs.;
• cream – 150 ml;
• onions – 100 g;
• butter – 40 g;
• garlic – 2 cloves;
• salt, spices - to taste.

• Peel the onion and chop it finely.
• Fry in butter until soft.
• Add the chopped spinach and cook until it wilts.
• Transfer to a bowl and blend with an immersion blender.
• Pass the garlic through a press and mix with cream.
• Separate the yolks and beat them with a whisk, combine with the cream.
• Add salt and season the resulting mixture to taste.
• Place in a water bath and, whisking, cook until the mixture thickens.
• Add the onion and spinach mixture, whisk well and continue cooking for a couple more minutes.

This sauce is served chilled with meat. Before serving, you can beat it and put it in a gravy boat.

How to make creamy spinach and cheese sauce: recipe:

Prepare all the necessary ingredients.

Wash the spinach leaves thoroughly; we don't need sand in the sauce. Heat butter in a saucepan and add chopped spinach.

Simmer the spinach in butter over low heat for 10-15 minutes. Stir constantly to ensure the greens do not burn.

Pour heavy cream into a saucepan and bring to a boil. Cook the cream with spinach for 5-7 minutes.

Using an immersion blender, beat the contents of the saucepan until smooth and continue to cook the sauce over low heat.

Crush the processed cheese and place it in a saucepan; the cheese should completely dissolve, forming a thick sauce. Do not move far from the stove; you need to stir the sauce all the time, preferably with a wooden spoon. Choose cheeses for this sauce from natural milk with high fat content; a cheese product made from palm oil will spoil your dish. If you want to get an intense cheese flavor of the sauce, you can add another 50 g of grated hard cheese.

When the cheese has completely dissolved and the sauce has a uniform consistency, season the dish to your taste with salt and ground pepper. You can use white, pink, or a mixture of peppers. Black pepper is too strong for this delicate sauce. A small amount of dry granulated garlic, which we add at the very end of preparing the sauce, significantly improves the taste of the sauce. Boil for 2-3 minutes along with seasonings and can be served as a seasoning for pasta dishes. Try also cooking

Step 1: saute the spinach.

First of all, take a kettle filled with ordinary running water and place it on the stove, turned on at a high level. While it is boiling, remove the stems from the spinach bunch, leaving only the leaves, and place them in a colander, which in turn is placed in a deep bowl. When the water in the kettle boils, remove it from the stove, holding it with a kitchen towel, and pour boiling water over the spinach leaves, this process is necessary so that they soften. Then leave the greens in a colander for 4 - 5 minutes
so that the remaining liquid drains and the spinach cools.

Step 2: Prepare the onions and garlic.

The spinach is cooling, so it's time to get started with the vegetables.
Peel the onions and garlic, rinse them under cold running water to remove any kind of contamination, dry them with paper kitchen towels, place them one by one on a cutting board and cut the onion into cubes up to 1 centimeter. Simply finely chop the garlic into small pieces of arbitrary shape. Leave the cuts on the cutting board.

Step 3: Prepare the spinach.

Squeeze out the cooled spinach from excess water, place it on a cutting board and chop the leaves into small pieces, then transfer the spinach mass to a separate deep plate.

Step 4: prepare the sauce.

Now take a deep saucepan, put 20 - 30 grams of butter in it and place the container on the stove, turned on to medium level. When the fat has melted and warmed up slightly, add the onion and garlic into the saucepan and simmer the vegetables, stirring with a kitchen spatula until translucent and lightly golden brown. This process will take no more than 3 - 4 minutes
.

Then pour 200 milliliters of 30% liquid cream into a saucepan, add 1/2 teaspoon of sugar, salt to taste, ground black pepper, a pinch of nutmeg and 1 teaspoon of concentrated lemon juice. Reduce the stove temperature to a low level and bring the cream to a boil, stirring constantly with a kitchen spatula. Attention:

If cream mixed with lemon juice is heated sharply to a high temperature, it can curdle!

When the first rare bubbles appear on the surface of the cream, add chopped spinach and, without ceasing to stir the sauce, bring it to a boil. Then immediately remove the saucepan from the stove, place it on the countertop, cover the container with a lid and let the sauce brew for 2 - 3 minutes.

. Then we pour it into a gravy boat, a small bowl, or pour it over the finished fish dish and serve.

Step 5: Serve creamy spinach sauce.

Creamy spinach sauce is served warm with seafood or fish dishes, as well as chilled with any appetizer.
Each ingredient included in this sauce gives it its own flavor, richness and pleasant aroma. Enjoy! Bon appetit!

If desired, you can skip the spinach leaves, but simply chop them and add them fresh to the creamy mixture.

Sometimes 1 tablespoon of flour is added to this type of sauce for thickness and hard cheese for a richer taste.

Concentrated lemon juice can be replaced with fresh squeezed lemon juice or 30 - 40 milliliters of dry white wine.

Instead of cream, you can use medium fat sour cream.

The amount of garlic can be varied to taste or omitted altogether.

You can use olive oil instead of butter.

If desired, while stewing onions and garlic, you can add chopped dill, parsley or green onions to the speedoda.

This dish is for those who value their time. It's easy and quick to prepare. An excellent hearty dinner option for the whole family. Pasta is a product that can be stored for a long time, always comes in handy at the right time, and you should definitely have a supply of it in your home kitchen. And from cream and frozen spinach, which are also patiently waiting their turn in the refrigerator, we will prepare a delicious and healthy sauce.

You will need: (4 servings)

• pasta 250-300 gr
• frozen spinach 200-300 gr
• onion 2 pcs
• cream 20% 0.5 l
• processed cheese "President" 100g
• olive oil for frying 100 ml
• ground black pepper
• dry italian herbs
• extra virgin olive oil 2-3 tbsp

You can make a light soup from spinach

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Spinach sauce with mushrooms

• champignons – 0.3 kg;
• spinach – 0.3 kg;
• cream – 150 ml;
• sour cream – 150 ml;
• onions – 150 g;
• butter - how much will be needed;
• salt - to taste.

• Cut the mushrooms into thin slices and fry in butter until they become soft.
• Peel, finely chop and fry the onion until soft.
• Coarsely chop or tear the spinach, pour in the cream and simmer until it becomes soft.
• Add mushrooms and onions, sour cream, salt and spices. Simmer for 5 minutes.
• Grind the sauce with a blender until smooth and place on the stove. Bring to a boil and remove from heat.

Spinach-mushroom sauce is an excellent addition to any type of meat. Meat can be cooked already in it. It is also not forbidden to serve this sauce separately with meat dishes - it is also good cold.

Making spinach sauce step by step

1. Preparing vegetables and fruits. Peel the onion and garlic, chop very finely. Rinse the spinach in cold running water and chop coarsely. Rinse the lemon with hot water and grate the zest.
2. Heat olive oil and butter in a frying pan. Sauté the onion and garlic until translucent, reduce heat.
3. Add chopped spinach, cook, stirring, 2-3 minutes.
4. Pour in the cream, add lemon zest and season.
5. Let the sauce boil, taste, add salt or pepper if necessary. The sauce should thicken a little - 3-4 minutes will be enough for this. If desired, you can add a little grated cheese.

If you want to get a smooth spinach sauce with a creamy consistency, you can use a blender. The sauce needs to be cooled slightly before whisking.

Helpful tip: Add nutmeg to the sauce very carefully. This seasoning has a very intense taste and aroma. If you add too much of it, the dish will be bitter.

Spinach sauce with tomatoes

• spinach – 0.4 kg;
• tomatoes – 0.4 kg;
• onions – 150 g;
• cream – 150 ml;
• salt, ground black pepper - to taste.

• Finely chop the peeled onion and tear the spinach with your hands.
• Pour boiling water over and peel the tomatoes. Cut the pulp into cubes.
• Mix tomatoes with onions and spinach, place in a saucepan and pour in cream.
• Simmer until all ingredients are soft.
• Blend the sauce with a blender, add salt and pepper.
• Bring to a boil again.

It is better to use this sauce hot, although it will also be tasty and suitable for meat cold.

Spinach sauce is a healthy and unusual addition to meat. With it, any dish will become even more tender and refined.

Green Spinach or Kale Dip

I “met” spinach sauce , or more correctly, green sauce or kale sauce This sauce is even prepared for the Christmas table, despite the fact that it is very light, fast enough and not expensive to prepare it on non-holiday days (which we often do :-)).

Collard greens are sold here frozen. You can buy minced meat from it, that is, crushed leaves, or you can buy coarsely chopped leaves. For a long time I could not understand what kind of cabbage this was until I found a picture on the Internet. I'll attach it to you too. Perhaps someone has it growing in their garden, but you couldn’t even imagine what a wonderful sauce you can make from it :-).

Once we decided to make our favorite green sauce , but kale in the store. My husband said that you can replace the cabbage with spinach. And after this experiment, in our family, green sauce is prepared not from cabbage, but exclusively from spinach, because it turns out much more tender and tastier. There are some harsh hairy veins in the cabbage, which slightly spoils the pleasure you expect to get from eating.

The sauce can also be made from fresh spinach. You need to chop it, pour boiling water over it, drain the water, and then start preparing the sauce.

Spinach sauce: at home

Spinach, spinach is not chocolate at all. Green vegetables, popular all over the world, have not yet taken a leading position in the domestic food market, as did, for example, a sweet product made from cocoa beans. Why is spinach so loved by residents of other countries? What prevents us, Russian people, from joining in the love for this first spring fresh fruit in the garden beds? Let's try to add value to this greenery by offering a universal recipe for spinach sauce that will decorate and complement fish, meat and spaghetti dishes.

Recipe 9: Creamy Spinach and Vinegar Sauce

• spinach – 200 gr.;
• cream – 3 tbsp. spoons;
• olive oil – 1 tbsp. spoon;
• balsamic vinegar - a few drops;
• salt and spices to taste.

Pour a small amount of cold-pressed olive oil into a hot frying pan.

We tear off the spinach leaves from the stems and place them in a frying pan. You should not chop them, as spinach tends to shrink several times in volume. It is better to fry the leaves whole.

Add a little balsamic vinegar to the greens. It has a very pleasant aroma and will complement the taste of spinach sauce with grape notes.

At the last stage of preparing the spinach sauce, pour the cream into the sauce. When choosing this product, choose high-fat cream; it is best suited for making sauces.

Mix everything thoroughly and simmer for about 3-4 minutes. If the sauce turns out to be very liquid, you can add a small amount of flour. Serve spinach sauce with fish and meat dishes.

Spinach Dip Recipe

Spinach sauce with added cream is perfect for pasta, fish and meat. As you can see, the variety of dishes is wide, this is due to the lack of a strong taste in greens. Spinach harmonizes perfectly with all these dishes, making them even more expressive, tender and aromatic.

To make spinach sauce you will need the following ingredients:

• spinach (fresh or frozen) – 200 g;
• cream 10-15% - 200 ml;
• garlic – 2 cloves;
• hard cheese such as Parmesan – 50 g;
• butter – 30 g;
• lemon juice – 30 g;
• herbs or spices - to taste;
• salt - to taste.

The creamy spinach sauce is prepared as follows:

1. If you have fresh spinach, wash it thoroughly and chop it quite finely. If you have frozen spinach in front of you, you don’t need to defrost it first.
2. Place butter in a hot frying pan and add spinach, fresh and chopped or frozen.
3. While the spinach is stewing a little, grate the cheese on a fine grater.
4. To the half-cooked greens, add garlic, lemon juice and the herbs chosen for the sauce, such as Provençal.
5. 5 minutes of simmering will be enough, then you can pour in the cream. Do not make the heat too high, otherwise there is a danger that the cream will curdle due to the added lemon juice.
6. After bringing to a boil, reduce heat and add grated cheese. While stirring, help the cheese melt.
7. Serve the spinach sauce warm, pour it into a saucepan or small bowl.

Spinach sauce

Spinach is a unique type of green that has good taste. It is also very useful for weight loss, as it can quickly remove toxins, improve metabolism and kill hunger for a long time. In addition, high iodine content helps you remain energetic, cheerful and optimistic. Nutritionists advise including this product in your daily diet. Moreover, a huge number of dishes have been invented from it. Spinach sauce is very popular as it very gently complements the taste of the main dish without drowning out its taste and aroma. Below we offer you some of the most delicious recipes with which you will diversify your daily menu.

Milk sauce

Ingredients:

• frozen spinach – 200 g
• milk – 200 ml
• water – 100 ml
• hard cheese – 50 g
• corn starch – 2 teaspoons
• salty seasoning - 1 tbsp. spoon
• greens – 20 g

Without defrosting, put the spinach in a saucepan and fill it with water, turn on the heat. Meanwhile, mix milk with starch and slowly pour into spinach. Add grated cheese or pieces of it to the sauce, stir and wait until it melts. Cook the sauce for a few minutes, remove from heat when it begins to thicken. Before serving, add some finely chopped greens.

This sauce can be served with fried fish, meat and potatoes.

Mushroom sauce with spinach and cheese

Ingredients:

• canned champignons – 200 g
• spinach – 70 – 100 g
• curd soft cheese – 80 g
• Worcestershire sauce - 1 tbsp. spoon
• onions – 1 pc.
• cream – 150 ml
• garlic – 1 clove
• mustard – 1 tbsp. spoon
• salt and pepper – 1 teaspoon

Fry marinated mushrooms with onions and garlic, add a little salt and pepper. Then pour in the cream and bring the sauce to a boil, then reduce the heat and add mustard and Worcestershire sauce. Then add chopped spinach and soft cheese. Remove from heat after a couple of minutes, stirring all the time.

Creamy spinach sauce

Ingredients:

• spinach – 500 g
• parmesan – 100 g
• milk – 150 ml
• cream – 150 ml
• flour – 1.5 tbsp. spoons
• garlic – 3 cloves
• nutmeg and salt - 1 teaspoon
• butter – 15 g

Simmer the spinach for a few minutes in a large cauldron, then cool, squeeze, and cut into large pieces. Bring the mixture of milk and cream with garlic to a boil, cool. Add nutmeg and salt to this mixture. Place butter and flour in a small saucepan, fry and add the milk-cream mixture. Bring it all to a boil and cook for a couple more minutes. Add spinach and grated parmesan here and cook for no more than 1-2 minutes.

The sauce is perfect for grilled chops and baked potatoes.

Spicy sauce

Ingredients:

• cream – 50 ml
• spinach – 200 g
• balsamic vinegar – 1 teaspoon
• olive oil – 15 ml
• pepper, ginger, salt, chili - 1/3 teaspoon

Fry whole spinach leaves in hot oil, add balsamic vinegar to them, which will give the sauce the taste of grape berries. After a few minutes, pour high-fat cream into the mixture. Simmer it for about 3-4 minutes, add all the spices. If you want to make the sauce thicker, add a teaspoon of flour or starch to it.

Green sauce

Ingredients:

• spinach – 200 g
• dill and parsley – 100 g
• onion – 1 pc.
• butter – 30 g
• garlic – 3 cloves
• full fat milk – 1 glass
• spices – 1 tbsp. spoon

Chop the spinach, onion, garlic, dill and parsley, fry everything for a couple of minutes in butter. Then add milk and spices, simmer until done for about 10-15 minutes.

Hearty sauce

Ingredients:

• chicken broth – 500 ml
• spinach – 250 g
• margarine – 20 g
• celery root – 1 pc.
• onion – 1 pc.
• leek - ? PC.
• yolks – 2 pcs.
• cream – 50 ml
• cheese – 50 g

Finely chop all the vegetables and herbs, simmer in butter with the addition of chicken broth. Then beat in the yolks, cheese and add cream, cook for about 3 minutes.

Gourmet blue cheese and spinach sauce

Ingredients:

• blue cheese – 100 g
• spinach – 150 g
• parmesan – 50 g
• cream – 100 ml
• hot spices - 1 tbsp. spoon

Bring spinach to a boil, mix with Parmesan and blue cheese, add cream, sprinkle with hot spices. Cook everything over the lowest heat.

Indian sauce

Ingredients:

• cucumber - ? PC.
• spinach – 50 g
• natural yogurt – 150 ml
• cumin, turmeric, sugar - 1 teaspoon each
• mint – 30 g

Grate a cucumber, chop mint and boiled spinach, mix everything and season with natural yogurt. Mix with sugar, cumin and turmeric.

Mayonnaise green sauce

Ingredients:

• homemade egg mayonnaise – 100 g
• celery root – 50 g
• salt and pepper – 5 g each
• spinach – 50 g

Boil spinach and celery, the last three on a fine grater. Mix with homemade mayonnaise and season with pepper and salt. Perfectly complements the taste of baked ham, salmon, chicken and beef.

This refreshing sauce will highlight the taste of pork and beef dishes.

Spinach sauce for fish

Ingredients:

• spinach – 0.5 kg
• lemon – ? PC.
• salt – 1 teaspoon
• cream – 500 ml

Blanch the spinach, chop finely and place it in the heated cream. Simmer for a few minutes to thicken, add salt and add lemon juice.

Sauce with tomatoes and spinach

Ingredients:

• green tomatoes – 2 pcs.
• sweet pepper – 2 pcs.
• spinach – 250 g
• garlic – 4-5 cloves
• olive oil – 30 ml
• pepper and salt - to taste

Boil the washed spinach leaves for 2 minutes in boiling water. Chop the pepper into small cubes, chop the garlic and lightly fry in olive oil. Then we mix it all in a blender along with green tomatoes and serve the resulting sauce with meat and vegetable dishes.

Yogurt sauce

Ingredients:

• soy yogurt – 100 ml
• spinach – 250 g
• lemon – 1 pc.
• garlic – 1-2 cloves
• salt - a pinch

Grate the lemon zest, roughly chop the fresh spinach leaves and garlic. Pour everything with soy yogurt and salt, beat with a blender until pureed. The sauce goes great with chicken, pasta and potato dishes.

Wine sauce with spinach

Ingredients:

• garlic – 3 cloves
• thyme – ? teaspoons
• white wine (dry or table) – 50 ml
• spinach – 200 g
• pepper mixture – ? teaspoons
• vegetable oil – 30 ml
• salt - a pinch
• cream 20% - 100 ml

Take a frying pan with thick walls and fry thyme with chopped garlic in vegetable oil. Then add white wine and wait a few minutes for it to evaporate a little. After this, pour in 20% cream and chopped spinach, add a little salt. In just a few minutes the sauce will thicken. Turn it off when the desired consistency is reached. Spicy lovers can add a little dry chili pepper.

The sauce is good for dumplings and khinkali.

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Recipe Variations

It is not necessary to strictly follow all of these recommendations. It is possible to make some changes:

• if you don’t like garlic, you can cross this ingredient off the list;
• as an alternative to cream, not too fatty sour cream is suitable;
• If you want to make the spinach sauce thicker, add a tablespoon of flour when stewing;
• a lighter version of the sauce is possible by replacing butter with olive oil;
• You can add your favorite herbs: dill, green onions, parsley.

Healthy and flavorful, these vegetable greens will fall in love with your heart from today. Captivated by the excellent taste of the sauce, you will no longer look at it skeptically in the store, your hand will reach out to it to again prepare something very fresh, spring and extremely nutritious.

Recipe 2: Creamy Spinach Soup

The soup has a very delicate, rich creamy taste. At the same time, the soup is very nutritious!

• 200 g frozen spinach (half a standard pack)
• 1 large potato
• 1 medium onion
• 1 bay leaf
• 250 ml cream (20%)
• Salt, freshly ground pepper

To submit:

• Cream
• Greens to taste
• Crackers

Defrost the spinach.

Peel the potatoes and onions and cut into pieces.

Place in a saucepan and pour water over the vegetables until they are completely covered. Add the bay leaf, place on the stove and cook until the potatoes are soft for 15-20 minutes.

Remove bay leaf. Add spinach to the pan, bring to a boil and cook for a few more minutes. Add salt and pepper to taste.

Remove from heat and blend with an immersion blender until smooth.

Add cream and mix everything well.

Taste and adjust the amount of salt and pepper if necessary. You can also change the thickness of the soup by adding more broth (water) or cream.

Heat the soup without bringing to a boil.

Serve garnished with cream, croutons and finely chopped herbs.

Bon appetit!