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Recipe of Cream Green and White

Cream Green and White

40 mins
3 mins
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My passion for cooking began in high school, where I studied Tourism as a technical baccalaureate. One of the most difficult things was the sauce bechamel but little by little I became an expert, which did not make a single lump. When I cooked Lasagna, I had some sauce, so I added ingredients and today it's my mom's favorite.
Learn more about Ana Barragan


5 portions
  • 1/2 teaspoons onion, finely chopped
  • 1/2 teaspoons garlic, finely chopped
  • 110 grams butter
  • 6 tablespoons flour
  • 1 liter milk
  • 1 pinch nutmeg
  • 1 pinch black pepper
  • 1 pinch salt
  • 30 spinach leafs
  • 6 white mushrooms
  • 1 tablespoon sour cream
  • 1 bolillo bread, sliced
  • 1 pinch salt, with garlic


Pour 100 grs. of butter in a saucepan (1.5 liters) over medium low heat, when it melts pour the garlic and onion to make them sharp. Once this happens, remove the pan from the heat and scoop out as much onion as possible to avoid lumps forming. Return the pan to the fire.
Pour the flour into the pan little by little and start stirring with the hand mixer, it is very important that you do not stop beating to avoid the formation of lumps. Since the flour is browned a bit in the butter it is time to add the milk. It is added little by little and still beating.
The consistency of the cream should not be thick or liquid so you should take care of the amount of milk you pour. For the amount of flour used should be added about 850 ml. milk.
Once it takes the desired consistency, it is seasoned. Add the nutmeg, pepper and salt. It is important that the cream does not boil to prevent it from sticking to the bottom.
Once the flavor has been rectified, the pan is removed from the fire.
In the blender add the spinach, the mushrooms and the remaining milk.
Once our final ingredients are blended, the mixture is added to the cream and the pan is returned to the fire.
The flavor is rectified again and the cream is added that will give a delicious touch to the cream.
To accompany our cream, add the remaining butter to our baguette slices, sprinkle a little salt with garlic and place in an electric oven at 200 ° C until brown.


Decorate your saucer with one of the slices of bread roll and a small spinach leaf.


At the time of preparation you should not stop beating the milk with the flour. The cream should not boil at any time. "Phrase: A cream with tradition"

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings (1)
Luz Palma
10/03/2016 13:32:11
deliciosa gracias por compartir, me encanto y a mis hermanos tambien. un abrazo

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