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    You are in: Home / Recipes / Spinach and Potato in Cream Sauce Recipe
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    Spinach and Potato in Cream Sauce

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    • on April 24, 2010

      This was outstanding. Simple, familiar ingredients, prepared a whole new way, at least for me. I used about 1-1/2 cups of chopped, fresh baby spinach, and did not boil it first. I didn't see the point. I added the spinach to the potatoes I stir-fried during the last few minutes just to wilt it, then added the sauce. That was perfect to me. I did find I needed to bake the dish longer than 20 minutes because the potatoes were still too firm. Perhaps I didn't stir-fry them long enough, or perhaps it is just personal preference that I like my potatoes a little more done. Nevertheless, with a little experimentation, this dish definitely has 5-star potential and I really enjoyed it. I will be making this again, and I look forward to other 'Zaar members' comments on this one. Thank you, and best wishes, Nanu! :)

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    Nutritional Facts for Spinach and Potato in Cream Sauce

    Serving Size: 1 (521 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 462.8
    Calories from Fat 168
    Total Fat 18.7 g
    Saturated Fat 11.5 g
    Cholesterol 63.1 mg
    Sodium 264.7 mg
    Total Carbohydrate 57.2 g
    Dietary Fiber 6.2 g
    Sugars 3.1 g
    Protein 18.4 g

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