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🍽️ Creamy Gorgonzola Spinach Sauce with Chili

289 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 150 g celeriac
• 1 tbsp olive oil
• 150 ml vegetable broth
• 250 g whipping cream
• 50 g baby spinach
• 80 g Gorgonzola (45% fat in dry matter)
• salt
• nutmeg
• 1 pinch chili flakes

Instructions

1. 1. Peel the shallot and the celery stalk.
2. 2. Wash the vegetables thoroughly under running water.
3. 3. Chop the shallot and celery into small cubes.
4. 4. Heat the oil in a pot.
5. 5. Sauté the shallot and celery in it for 4 minutes over medium heat.
6. 6. Deglaze the mixture with the vegetable broth and the cream.
7. 7. Let the vegetables simmer for 15 minutes over low heat.
8. 8. Wash the spinach thoroughly.
9. 9. Shake the spinach well to remove excess water.
10. 10. Cut the cheese into small pieces.
11. 11. Blend the sauce until smooth.
12. 12. Season the sauce with salt and freshly grated nutmeg.
13. 13. Add the spinach and the cheese to the sauce.
14. 14. Let the mixture simmer gently for 1 minute.
15. 15. Finally, adjust the seasoning of the sauce.
16. 16. Sprinkle the sauce with chili flakes.

Nutrition per serving

• kcal: 289
• Protein: 6 g · Fett/Fat: 28 g · Carbs: 3 g