Creamy Spinach on Sweet Potato Latkes

>> November 29, 2011

I tried to reinvent the sweet potato latkes I made previously to give it a better appeal. It turned out that it works great with creamed spinach, and of course, my never dying love for poached eggs :).

To make the sweet potato latkes, please refer to this blog post.

And now, for the creamed spinach:

- a bunch of fresh spinach, plucked and washed thoroughly
- 1 tbsp butter
- 1 tbsp all purpose cream
- salt and pepper to taste

1. steam or parboil the spinach until withered. Shock it with cold water when done and squeeze the excess water from it.
2. Heat a little bit of olive oil in a pan before you put the butter. This way, the butter won't get burned.
3. Add the spinach and saute.
4. Add the all purpose cream. You can add more cream if you feel like it's still a bit dry, although you don't want it to runny/creamy. Saute for about 2 minutes.
5. Add a dash of salt and pepper to taste.

Top your sweet potato latkes with it, plus a nicely poached egg.


foodblogandthedog November 30, 2011 at 4:41 PM  

Beautiful pictures again, I'm a sucker for anything topped with a poached egg, will be trying the sweet potato rosti thing for sure!

Post a Comment

Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

  © Blogger template Simple n' Sweet by 2009. Sponsored by: Website Templates | Premium Themes. Distributed by: blog template

Back to TOP