Spinach à la Lorraine


Spinach à la Lorraine
Smoked bacon, shallots and cream to accompany spinach cooked separately, to form a very gourmet dish.
9,802 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=30 %140 RDI=10 %260 RDI=30 %2,050 RDI=80 %8,590 RDI: 80 %
Per 100 g10 RDI=3 %20 RDI=1 %30 RDI=3 %230 RDI=9 %980 RDI: 9 %
Per person30 RDI=7 %30 RDI=2 %70 RDI=7 %510 RDI=20 %2,150 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,700 k-calories (or 11,300 k-joules) per day for a man Change to a woman
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
Tatin apples with mascarpone cream
Tatin apples with mascarpone cream
Small pieces of apple cooked "tatin" style (caramelized in a pan) with a light mascarpone cream.
November 20th 2011179 K4.3 1 hour 3 min.
Lemon Meringue Pie Verrines
Lemon Meringue Pie Verrines
This is a new twist on the classic lemon meringue pie. All the elements are there: sweet crunchy bits, meringue and lemon custard, but presented in layers in a glass.
July 12th 201559 K5 25 min.
Gingerbread
Gingerbread
Maybe this recipe will bring back memories.
February 21th 2011280 K4.2 1 hour 4 min.
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version...
December 31th 20111.65 M 74.3 4 hours 40 min.
Clarified butter
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.
June 21th 2017456 K4.2 2 hours 15 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)

*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