Spinach Puree- Recipe

A recipe of spinach puree


  • 0.5 kg spinach
  • Salt
  • pepper
  • 50 g butter

Method of Preparation

  • Remove the steam of spinach and discard them.
  • Wash the leaves very carefully in plenty of water, several times if necessary.
  • Wilt for 2-3 minutes, taking care not to overcook.
  • Place on a tray and allow to cool.
  • Plass through a sieve or Moulin, or use a food processor.
  •  Re-heat in 50 g butter, mix with a kitchen spoon, correct the seasoning and serve.

Try Something Different

  • Creamed spinach puree can be made by mixing in 30 ml cream and 60 ml bechamel or natural yogurt before serving. Serve with a border of cream. An addition would be 1 cm triangular-shaped croutons fried in butter.
  • Spinach may also be served with toasted pine kernels or finely chopped garlic.

Serving Portion : 2

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