Gorgonzola Spinach Sauce with Chili

Ingredients

• 1 Shallot
• 150 g celery root
• 1 tbsp Olive Oil
• 150 ml Vegetable broth
• 250 g heavy cream
• 50 g Baby Spinach
• 80 g Gorgonzola (45% fat in the whole product)
• Salt
• nutmeg
• 1 tsp chili flakes

Instructions

1. 1.

   Peel, wash and finely chop the shallot and celery root. Heat the oil in a pot. Sauté the shallot and celery for 4 minutes over medium heat. Deglaze with broth and cream, then simmer the vegetables for 15 minutes on low heat.

2. 2.

   Meanwhile, rinse and pat dry the spinach. Cut the cheese into small pieces.

3. 3.

   Puree the sauce until smooth and season with salt and freshly grated nutmeg. Add the spinach and cheese and let it cook for 1 minute. Taste the Gorgonzola spinach sauce and sprinkle with chili flakes.