Spinach à la Lorraine


Spinach à la Lorraine
Smoked bacon, shallots and cream to accompany spinach cooked separately, to form a very gourmet dish.
16 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2024
For 4 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 5 min.
Cooking: 30 min.
All in all: 35 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 5 min.
Spinach à la Lorraine

Stage 2 - 10 min.
Spinach à la Lorraine
In a large saucepan over medium heat, pour in 2 tablespoons oil and when hot, add 150 g small pieces of smoked bacon.

Toast, stirring occasionally.

Stage 3 - 1 min.
Spinach à la Lorraine
Add the shallots and cook for 1 minute with the bacon, stirring constantly.

Stage 4 - 5 min.
Spinach à la Lorraine
Add 250 g cream, salt and mix well.

Bring to the boil, and check seasoning.

Stage 5 - 10 min.
Spinach à la Lorraine
Add 400 g cooked spinach, stir well and turn down the heat.

Let the cream reduce gently to your liking, then check the seasoning again.

Stage 6
Spinach à la Lorraine
Your spinach à la Lorraine is ready.
Remarks
Smoked bacon isn't absolutely essential, but it's much better.

You can add a few toasted croutons just before serving.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe100 RDI=40 %140 RDI=10 %260 RDI=40 %2,050 RDI=100 %8,590 RDI: 100 %
Per 100 g10 RDI=4 %20 RDI=1 %30 RDI=5 %230 RDI=10 %980 RDI: 10 %
Per person30 RDI=10 %30 RDI=3 %70 RDI=10 %510 RDI=30 %2,150 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk
How much will it cost?
  • For 4 people : 3.60 €
  • Per person : 0.90 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Moist cereal bars
Moist cereal bars
Whether bars or rounds, this recipe produces delicous small cereal cakes.
February 21th 2011300 K4.9 1 hour 5 min.
"Land and sea" kebabs
"Land and sea" kebabs
For these kebabs, cubes of lime-marinated fish (sea) alternate with mushrooms and bacon (land) along the skewer.
May 10th 2023109 K5 45 min.
Sausage and lentils "en cocotte"
Sausage and lentils "en cocotte"
This is a casserole-style version of the traditional French sausage-and-lentils recipe with a special feature: the lentils are cooked in just the right amount of water. The other ingredients add flavour as does, most importantly, the sausage (preferably smoked). When pricked, this will release its...
February 5th 2017149 K4.5 1 hour 5 min.
Lime crémeux
Lime crémeux
This "crémeux" is a creamy mixture ideal for filling tarts, either on its own or as a bottom layer topped with fruit, for example.
April 14th 202174 K1 50 min.
Pitta bread
Pitta bread
This Lebanese speciality is made as a flat round pocket, which can be filled with all manner of things.
January 8th 2025531 K 14.5 2 hours 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-13)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page