Green and White Cream
Ana Barragan
My passion for cooking began in high school, where I studied Tourism as a technical high school. One of the most difficult things was béchamel sauce, but little by little I became an expert, with not a single lump. When I cooked lasagna, I had leftover sauce, so I started adding ingredients, and today it is my mom's favorite.
Reviewed by Editorial Team of Kiwilimón
5
|
1 comentarios
16
Favorites
Collections
Planner
Grocery List
Ingredients
5
Servings
  • 1/2 teaspoons onion, finely chopped
  • 1/2 teaspoons garlic, finely chopped
  • 110 grams unsalted butter
  • 6 tablespoons flour
  • 1 liter cow's milk
  • 1 pinch nutmeg
  • 1 pinch pepper
  • 1 pinch salt
  • 30 spinach leafs
  • 6 white button mushrooms
  • 1 tablespoon sour cream
  • 1 bolillo roll, sliced
  • 1 pinch salt , with garlic
Preparation
40 mins
3 mins
Medium
  • Pour 100 grams of butter into a saucepan (1.5 liters) over medium-low heat. Once it melts, add the garlic and onion to sauté. Once this happens, remove the saucepan from the heat and scoop out as much onion as possible with a spoon to avoid lumps. Return the saucepan to the heat.
  • Pour the flour into the saucepan gradually and start stirring with a whisk; it is very important not to stop whisking to prevent lumps from forming. Once the flour is slightly browned in the butter, it's time to add the milk. Add it gradually while continuing to whisk.
  • The consistency of the cream should not be thick or liquid, so you must be careful with the amount of milk you pour. For the amount of flour used, about 850 ml of milk should be added.
  • Once it reaches the desired consistency, proceed to season. Add the nutmeg, pepper, and salt. It is important that the cream does not boil to avoid sticking to the bottom.
  • Once the flavor is adjusted, remove the saucepan from the heat.
  • In the blender, add the spinach, mushrooms, and the remaining milk.
  • Once our final ingredients are blended, add the mixture to the cream and return the saucepan to the heat.
  • The flavor is adjusted again, and the cream is added, which will give a delicious touch to the cream.
  • To accompany our cream, spread the remaining butter on our bolillo slices, sprinkle a little salt with garlic on them, and place them in an electric oven at 200 °C until browned.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?
Provided by