奶油菠菜

        写给80后的奶油菠菜，这道菜胖星儿在阿根廷餐厅给儿子点的菜，只有图片没有做法。我在国外网站找了四个食谱再综合起来做的。做好的图片和原菜对比，好像我的还是切的太粗了。小白不爱吃菠菜，但是把一碗都吃光了，评价是奶油好吃，菠菜不好吃，换成白菜就好了。这道菜我没吃过，也不知道对不对，希望有会做的朋友指点一下。

材料：（给小朋友吃的，所以没放任何香料）

新鲜菠菜、洋葱少许、黄油、面粉、鲜奶油、鲜奶、盐、砂糖少许

制作方法：(奶油白酱的详细贴子请看这里）

1. 将洗净的菠菜放入开水锅内氽汤至熟取出。
2. 将菠菜用手拧干水份，切碎，洋葱切碎。
3. 锅内放入黄油小火溶化，当黄油热至中温时放入2大匙面粉，小火炒数下，再放入鲜奶将炒好的面粉煮成酱状即为奶油白酱，将奶油白酱盛出备用。(炒酱的时侯要注意油温不要太高，以免面粉会炒糊）
4. 炒锅洗净再重新加入黄油烧热，加入洋葱碎炒出香味。加入鲜奶少量，奶油白酱适量煮成白色的浓汤，再加入淡奶油煮开。(也可以全用淡奶油来煮）
5. 最后加入菠菜碎，盐，砂糖调味，中火煮至菠菜变软烂，汤汁变的浓稠即可。

左边是黄油也称奶油(Butter)， 右边是鲜奶油（Whipping Cream)

以下附原菜谱供大家参考：

• SPINACH IN CREAM

2 pounds spinach2 tablespoons butter1 cup cream1/2 teaspoon salt

Wash the spinach thoroughly in running water until free from grit. Put the spinach into a saucepan with a very small quantity of water. Cover the pan and steam the spinach in the water which clings to the leaves.Cook for 5 to 6 minutes, or until wilted, and stir the spinach occasionally so that it cooks evenly.Drain and chop the spinach, finely. Melt the fat in a saucepan, add cream and salt, and when hot add the chopped spinach, but no liquid, and simmer for a few minutes longer.Add salt and pepper to taste, and serve at once

• CREAMED SPINACH

3 tbsp. butter4 tbsp. flour1 1/4 tsp. salt1 c. whole milk1/2 c. sour cream - can be low-fat2 tbsp. butter2 tbsp. onion, minced1/4 c. water20 oz. frozen spinach, chopped1/4 c. Parmesan cheese

Melt 3 Tbsp. butter in a small saucepan on Med-Low heat. Stir in flour and salt until creamed together. Stir in milk a little at a time. Increase the heat to Medium. Constantly stir with a whisk until mixture is thick and smooth.Remove from heat and set aside.Melt 2 Tbsp. butter in a 2 quart saucepan over Medium heat, add onions and cook until transparent. Add spinach and water to pan, lower the heat and cover. Stir several times until spinach is almost completely cooked.When spinach is almost done, add white sauce, sour cream and Parmesan cheese. Stir well and simmer until completely blended.

• CREAMED SPINACH

Ingredients2 pounds fresh spinach, washed and tough stems removed 2 tablespoons unsalted butter 1/2 cup finely chopped shallots 1 teaspoon minced garlic 3/4 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/4 teaspoon nutmeg 1/2 cup heavy cream DirectionsBring a pot of salted water to a boil over high heat. Add the spinach and cook for 2 minutes. Drain in a fine mesh strainer, pressing with a large spoon to release as much water as possible. Finely chop and set aside. Melt the butter in medium saute pan over medium-high heat. Add the shallots and garlic and cook, stirring, until soft and fragrant, about 2 minutes. Add the spinach and cook, stirring, just until the liquid is released. Add the cream, salt, pepper, and nutmeg, and cook until the cream is reduced by half, about 4 minutes. Remove from the heat and serve immediately.

Traditional Creamed SpinachOld-fashioned creamed spinach is highly nutritious and complements a multitude of entrées.Excellent with roasted meats or root vegetables.

IngredientsAbout 3 pounds fresh spinach 3 tablespoons unsalted butter 1 tablespoon chopped garlic 3/4 cup small (1/4-inch) diced yellow onions (about 1 small onion) 3/4 cup heavy cream 1/2 cup grated parmigiano-reggiano cheese Pinch ground nutmeg 1/2 teaspoon salt 1/4 teaspoon ground black pepper

MethodTo prepare spinach, first remove any unwanted stems or brown parts. Rinse leaves several times in cold water until all the dirt has been rinsed off. Drain spinach but leave some water clinging to spinach leaves. Heat a large pan over medium-high heat and add wet spinach. (This step may need to be done in batches.) Turn spinach frequently with a pair of tongs as it cooks. Once it is wilted, remove from the pan and place in a strainer and squeeze out as much liquid as possible. (This step is very important.) Transfer drained spinach to a cutting board and chop coarsely. Set aside. Meanwhile, melt butter in a saucepan over medium heat and add garlic and onions. Cook until onions are translucent and soft (about 10 to 15 minutes). Add cream, parmigiano-reggiano, nutmeg, salt and black pepper and continue cooking until it is reduced a bit (about 5 minutes). Add spinach to cream and mix well. Continue to cook until cream has almost completely been absorbed and dish is thick and creamy. Remove from heat and serve.

作者：圆猪猪的小厨房

原帖地址：http://zuzu88.blog.sohu.com/155186195.html