This creamed spinach recipe I found from the same cook book, Feeding Baby by Joachim Splichal and Christine Splichal, was meant for Fiorina. Well, she did eat it, however, I finished most of it. She’s lucky that I didn’t try to polish her portion off too (even though I was tempted too!!) It is SOOO GOOD! It definitely has my BIG APPROVAL. Okay, if you are still not convinced, it is also Fiorina-approved 😉 The girl has taste for good stuff ha!
CREAMED SPINACH (2 cups)
Suitable for Babies: 9-12 months
1 lb fresh spinach, washed and stemmed
1 shallot (minced)
1/4 cup unsalted butter
1 tbsp all-purpose flour
1 cup heavy cream ( I substituted with 1/2 cup heavy cream and 1/2 cup half and half)
1/4 cup home-made or low-sodium chicken broth, for pureeing
COOKING METHOD:
1. Heat a large saute pan over medium-high heat. Add the spinach with just the water that clings to its leaves. Add the shallot and cook, turning the spinach frequently with tongs, for about 3 minutes, until bright green. Remove the spinach and shallot from the pan and let cool. Finely chop and set aside
2. In the same pan over medium-high heat, melt the butter and add the flour. Cook for 2 minutes, stirring constantly with a whisk, decrease the heat to medium, add the cream, and whisk until smooth. Cook for 1 to 2 minutes. Add the spinach stirring frequently with a wooden spoon until well blended
3. For babies nine to twelve months, puree the mixture in a blender, adding the broth until the mixture is smooth and to the consistency you want. Don’t puree for older babies or adults
4. Serve warm Freeze leftovers that won’t be eaten the next day
I don’t have any leftovers though lol! You know what….this will be good with those rosemary bread sticks you all!!! 😉
