What is spinach gratin?

Spinach gratin is a variation of French classic cooking techniques in the car, most often to see potato foods. One peak gratin with butter bread crumbs or crushed cheese. This vegetable bowl is a roast casserole in which chefs combine spinach and other vegetables, sauce and selected herbs. When preparing classic Au Gratin, a person is only for a saucepan. The variants that have appeared include the addition of crushed or sliced ​​cheese to the cream sauce and to the icing. One can also add to icing produced or real bits of bacon. Inadvertent spinach dilutes the sauce used in gratin and instead of a cream bowl instead of a creamy. Excess liquid made of watery spinach also produces breadcrumbs in the watering wetland instead of crunchy.

cooks may include spices such as garlic, pepper and spicy herbs to increase the taste of spinach gratin. They also add vegetables such as onions and mushrooms. These options provide textures that contrast with softer spinach. People who enjoy the rootEdged meals can add sliced ​​or sliced ​​peppers such as chili or jalapenos. Imaginative recipes for spinach gratins can include sweet potatoes, smoked fish, white potatoes, quinoa or squash.

You can choose any cheese for spinach gratina. Fresh Parmesan is one classic option Au Gratin. Hard cheeses, such as Cheddar and Colby, also tend to work well in Gratin's hobbies. Softer cheeses such as Brie and Camembert are complemented by the taste of spinach and creamy sauces. Goat cheese, feta, smoked gouda and bleu cheese are also used as gratin ingredients or icing.

breadcrumbs on gratin spinach can be home or pre -wrapped. Daily bread that has a lesless moisture than fresh bread is a better choice when a person makes a breadcrumbs to replenish a saucepan. Panko bread crumbs available in some food and Asian food retailers allow you toto create a uniform bark on spinach gratin, with finely crushed, crispy crumbs. Cookies, crushed and grounded in a kitchen robot are also viable substitutes for seasoned breadcrumbs.

After assembling the ingredients, one bake or barbecue in a gratin bowl or a casserole resistant to the oven. The materials used for gratinated meals include cast iron, tempered glass, stoneware and ceramics. Classic styles are oval or elongated and shallow. The depth of the bowl usually remains constant, although the total amount of the bowl increases.