Spinach braised in cream - creamed spinach (Épinards à la crème) from Mastering the Art of French Cooking, Volume One (page 471) by Julia Child and Louisette Bertholle and Simone Beck

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute brown stock or beef bouillon for whipping cream.

  • twoyolks on April 28, 2016

    This is a very good rendition of creamed spinach. The cream doesn't obliterate the spinach flavor but there's enough to compliment the spinach and tone down its earthiness. Our two-year old demanded more and ended up licking the serving spoon.

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