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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> German

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a saucepan of boiling salted water, blanch 1# spinach for one minute. | 2. Drain it in a colander and refresh it under cold running water. | 3. Squeeze the spinach well and with a stainless steel knife, chop it fine. | 4. In a small skillet, cook 1 onion, minced, in 2 T unsalted butter, over moderately low heat, stirring, for 5 minutes or until it is softened. | 5. In a heavy saucepan, cook 3 slices of bacon, minced, over moderately low heat, until they are crispy. | 6. Add 2 T flour to the bacon and cook the roux, stirring, for 3 minutes. | 7. Add 1 C scalded half and half cream in a stream, whisking. | 8. Whisk the mixture until it is smooth and simmer it for 10 minutes. | 9. Stir in spinach, the onion and freshly grated netmeg and salt to taste. | 10. Transfer to a heated serving dish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
spinach	1		trimmed well-washed	33.0	5.85	3.3	0.45
onion	1		minced	64.0	14.944	1.76	0.16
butter	2	tablespoons	unsalted	171.0	7.857	5.343	14.4
bacon	3	slices	minced	108.48	0.9072	7.6512	8.1264
flour	2	tablespoons		72.285	15.8257	1.1751	0.2804
half cream	1	cup	scalded	136.88	20.88	6.032	3.248
nutmeg	1/8 - 1/4	teaspoon	grated	0.0	0.0	0.0	0.0
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.