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Prince of vegetables:Spinach

Sacred prince of vegetables or chief of vegetables, by Ibn-al-Awwam, a famous 12th century Andalusian agronomist Spinach owes a lot to the Arabs, who appreciated it, says -on in the image of the Prophet Muhammad. It is thanks to them that the plant arrived in the West.

Spinach is native to Asia, northwest India and Nepal, two related species, which would be the ancestors of the primitive cultivated form.

Spruce, Persian Herb, Stomach Broom, Espinard, Espinal, Espinace or Espinache, several varieties that are commonly called Spinach.

History:"Spinach Day" This name commemorates an episode in the war between Catholics and Protestants in the 16th century.

That day, in Aix-en-Provence, the Catholics of the city went on pilgrimage to the Chapel of Saint-Mars, barefoot and in shirt, as wanted tradition.

Protestants met on the road whipped their legs and sowed spinach seeds on their way, thorny.

In retaliation, the Catholics, furious, delivered the city, held by the Calvinists, to the Count of Carcès.

Popular expression:"To put butter in the spinach" is to obtain additional income to improve your daily life.

Olivier de Serres thus advises to sow either at the end of August, the season of "good sowing of spinach, to eat it during winter and spring", or "as soon as we can, the winter is over" if we sow it in the heart of summer "it's more out of curiosity than for service," he adds.

Spinach with sugar (Landaise recipe):

For 6 people =

  • spinach 2 kg
  • sugar 100 g
  • butter 20g
  • flour 50 g
  • milk 1/2 l
  • vanilla 1/2 clove
  • For the croutons:sandwich bread, 50 g butter, 50 g sugar.

Development:

  • Wash and clean spinach.
  • Blanch them for 15 minutes in boiling, barely salted water.
  • Drain, squeeze and mash.
  • Prepare a béchamel with the butter, flour, 1/2 liter of sweetened milk with strong vanilla.
  • Incorporate the spinach puree into the béchamel sauce, and add a knob of butter to obtain a nice shine.
  • Serve hot, in a cream bowl.
  • Garnish with small caramelized croutons.

Caramel croutons:

  • Melt 50 g of butter with 50 g of sugar.
  • When the mixture begins to brown, brown the croutons for about 5 minutes, cut into sticks from the sandwich bread.