Épinards à la Crème — Creamed Spinach

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Épinards à la crème is the classical French preparation of spinach — blanched, squeezed, chopped, and finished in butter and cream to produce a deeply green, velvety purée that serves as both a vegetable dish and a base for numerous classical garnishes (florentine designations in the repertoire always indicate the presence of spinach and Mornay sauce). The technique transforms the raw leaf's volume dramatically — 1kg of fresh spinach yields approximately 300g after blanching and pressing — and concentrates its iron-rich, earthy flavour into a dense, satisfying preparation. Wash 1kg of fresh spinach thoroughly (three changes of water minimum — spinach harbours sand and grit in its crinkled leaves). Remove any thick stems. Bring a large pot of well-salted water to a rolling boil and plunge the spinach in, pushing it under with a spider. Blanch for 60-90 seconds — no more — until just wilted and vivid green. Drain immediately and refresh in iced water to set the colour. Once cool, squeeze the spinach in handfuls with tremendous pressure — every drop of water must be extracted, or the finished dish will be watery and dilute. This pressing is the most critical step in the entire preparation. Chop the pressed spinach finely (or pass through a sieve for a smoother result). In a heavy saucepan, melt 40g of butter over medium heat. Add the spinach and stir for 3-4 minutes to drive off any residual moisture — the spinach should begin to stick slightly to the pan, indicating all water is gone. Add 150ml of double cream in two additions, stirring constantly as it reduces and coats the spinach. The finished cream should cling thickly to the spinach, not pool at the bottom of the dish. Season with salt, white pepper, and freshly grated nutmeg — the nutmeg is not optional but a defining element that has accompanied spinach in French cooking for centuries, the spice's warmth complementing the vegetable's mineral quality. Finish with a final knob of butter for sheen. The result should be a deep, jewel-like green, thick enough to hold its shape on a spoon, rich without being cloying.

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