Spinach puree

  • 1 kg of spinach
  • 2 cloves of garlic
  • 20 gr butter
  • 100 ml sour cream 25%
  • salt pepper

Servings: 4

Preparation time: less than 30 minutes

RECIPE PREPARATION Spinach puree:

The spinach is cleaned and washed in several waters, then boiled in salted water. Leave for about 5 minutes, then drain the water and put in a blender. Add the crushed garlic, butter and let the blender do its job. Towards the end we add sour cream and season with salt and pepper to taste. That's all, we serve with spicy steaks (I prefer more made) or with a steak, here I recommend the lamb, it goes great with spinach.


Family recipes: spinach puree

Spinach It is an essential vegetable in children's diets, but has a counterpart in children's favorite foods because it is a food that it costs little to introduce it into regular food. Making a spinach puree is an alternative that works very well.

It is proven that children who participate in a cooking recipe are much more encouraged to eat the food they have prepared. Encourage them to make a spinach puree where they can participate, and thus, while preparing it, gives them information about the good properties they have.


Spinach puree (from 1 year)

Spinach is an amazing source of calcium, also containing respectable amounts of vitamin A, iron and selenium. This vegetable hides in its leaves a lot of nutrients, which are recommended for both children and adults. Follow our step-by-step instructions and you will discover how easy it is to make a spinach puree.

Ingredients for spinach puree:

4 steps to prepare spinach puree:

1. You can use frozen or fresh spinach to cook the puree, the fresh leaves being available in autumn, winter and early spring. When choosing spinach, be sure to have dark green leaves, without spots or wilted. Thoroughly wash the spinach leaves under a stream of cold water and dry them with paper towels.

2. Steam the spinach for about 5 minutes, in a special container, or even in a pot with very little water added.

3. Drain the spinach, put it in a blender and pass it until it becomes a homogeneous composition. Add plain baby water to achieve the desired consistency or even breast milk for a creamier texture.

4. If the little one doesn't like the spinach taste very much, you can add a little mashed potatoes or carrots.

This spinach puree should be served at body temperature, so it should feel neither hot nor cold when you put a little on the inside of your wrist.

Excess puree can be stored in ice cube trays, covered with foil and sealed in a plastic bag, it is recommended to keep the frozen portions for a maximum of one month.


Ingredients

Step 1

Spinach puree with milk

We wash the spinach very well, the fruit with the leaf. We remove the larger elbows and ribs.

In a large pot, boil 2-3 liters of water. When the water boils, add a teaspoon of salt and sauté the spinach. The spinach should be scalded for a few minutes, until it softens. We drain it very well through a sieve.

Chop the spinach as small as we want, using a wooden knife.

Heat the oil and butter in a saucepan. When the butter is melted, remove from the heat and add the flour. Mix very well until we have no lumps. Put back on the heat, on low heat, 2-3 minutes, stirring constantly.

Add the spinach, mix. We also pour the milk. Keep the spinach puree on low heat until creamy. Season to taste with salt, pipette and garlic passed through the press.

What goes best with the recipe for spinach puree with milk? An egg! Eye egg, eggplant or even soft boiled, depending on your preferences. However, spinach puree goes very well with any kind of meat or even plain. May you be the best!


500 g fresh (or frozen) spinach

Spinach, if it is fresh, it will be cleaned of stalks, then washed in more water (to remove the sand from the back of the leaves) and it is boiled in a pot with 1 liter of water and a pinch of salt, about 10 minutes. If the spinach is frozen then put it to boil directly, without waiting for it to thaw.

After boiling, the spinach will be drained and cooled in a strainer (possibly it can be stopped a little from the juice from the stew).

Put it in the kitchen blender spinach with milk, mixing for a few seconds, until it becomes a paste (or if you want a visible spinach, then give up the blender and chop with a knife).

Spinach puree obtained, will be transferred to a Teflon pan with butter heated, stirring gently until creamy.

For better taste, they will be added mashed garlic cloves, a pinch of salt, pepper and lemon juice (depending on the desired taste).

Spinach puree it can be used as a garnish for some chicken skewers or plain egg yolks.


In a pot with a capacity of 1.5 l, bring water (1 l) to a boil together with a pinch of salt.

Spinach (if it will be frozen, it will be put in boiling water directly from the bag, without being thawed, and if fresh spinach is used, then it will be cleaned of stalks, washed very well, then boiled) it is boiled for approx. 15-20 minutes.

Meanwhile, in a small Teflon pan with oil when heated, it will set onion cleaned and finely chopped (sauteed) about 2-3 minutes.

Garlic it will be cut into slices and added at the end (for flavor).

Spinach boiled, it will drain in a strainer (possibly you can keep 1 cup of juice), and will be transferred to the blender to mix (3-4 minutes), together with onion saute, until it becomes a piure cremos.

In the same pan where the onion was sautéed, transfer it spinach puree, adding corn starch (or boiled and grated potato on a small grater), letting it boil in two or two, thus becoming more viscous and thick (because it is used as a dish, not as a garnish).

Spinach puree will season to taste with salt and pepper.

Being a fasting food, spinach puree will be consumed with toast or toasted bread croutons in the oven or in a Teflon pan.

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Spinach it can be served with mashed potatoes and a fresh mushroom sauce, thus becoming a more consistent lunch for fasting days.


Spinach puree with scrambled eggs

Wash well, in several waters, the chosen spinach and put it to infuse in boiling water, lightly salted.
Drain and finely chop or pass it through a sieve, meat grinder or robot.
Separately, make a white sauce: boil 2/3 of the amount of milk and dilute the flour with the rest of the cold milk.

Add it to the boiling milk and stir continuously, over low heat, until it thickens and no longer has the specific taste of flour, then salt to taste. Remove from the heat and incorporate the butter.

Put the dish back on low heat, add the spinach puree, garlic, mix, season with salt and pepper to taste and simmer for a few minutes. If necessary, add a little of the water in which the spinach or milk was boiled.

Remove from the heat and keep warm.
Separately, fry the eggs in hot oil so that the egg white is set and the yolk is soft.

Serve while they are hot, serving the spinach puree on a plate over which to place 2 eggs, sprinkling on top, for taste and decoration, salt, freshly ground pepper or vegeta or paprika, according to taste and preference.


Ingredients for the spinach puree recipe

  • 1 kg spinach (raw green leaves)
  • 250 ml milk or cream
  • 2 tablespoons starch or flour
  • salt
  • 2-3 cloves of garlic
  • 4 tablespoons oil

How do we make spinach puree?

As I wrote above, wash the spinach well and break the tails.

Put a large pot of water to heat, when the water boils, add the spinach and let it cook for about 5 minutes (depending on how raw it is).

To see when it is ready, take a leaf with a spatula and crush it, if it is crushed it is ready (maybe the picture will help you).

We take it out in a strainer and press lightly with a wooden spoon to strain it well.

Then chop it (not like small eggplants).

Heat the oil in a saucepan and fry the finely chopped garlic for 1 minute, just enough to spread the flavor.

Add the chopped spinach and mix a little (one minute or two).

Put the flour in a bowl, add little by little the milk or cream and then pour a little of the composition over the spinach, stirring constantly.


Season with salt and serve most of the time with scrambled eggs.

Here is the video recipe:

Observations for the spinach dish

You can prepare it in another way:

Fry the finely chopped garlic, add the chopped spinach leaves, mix gently for a few minutes to penetrate well, then add the flour and gradually the milk, stirring constantly.

Stir until this spinach dish grows in volume (swells).

And a more interesting photo with spinach food. :)

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1-2 sheets of pastry with down
1 cup feta cheese
2/3 cup frozen, thawed spinach
cup of mozzarella, chopped
2 cloves of garlic
2 eggs
2 teaspoons. of olive oil

1. Preheat the oven to 200 F (400 degrees C).
2. Slightly rotate the down pastry and cut it into eight 3 × 3 inch (7.5 × 7.5 cm) squares. Press the pastry into muffin tins to cover them completely.
3. Mix the frozen spinach with the feta cheese and mozzarella, add the garlic and eggs. Season with salt and pepper to taste.
4. Fill each pastry cup with feta-spinach mixture. Grease the excess dough with a little olive oil.
5. Bake for 25-30 minutes and allow to cool for 10 minutes before removing from the pan.

Fluffy pastry, spinach, feta and mozzarella give these small pies a great flavor

Combine spinach, feta, mozzarella, garlic and eggs to get a creamy mixture

Fill pastry cups with fluff with spinach mixture

The pastry bakes lightly and fluffy and full of flavor

The perfect appetizer or a light and delicious snack!


500 g fresh (or frozen) spinach

Spinach, if it is fresh, it will be cleaned of stalks, then washed in several waters (to remove the sand from the back of the leaves) and it is boiled in a pot with 1 liter of water and a pinch of salt, about 10 minutes. If the spinach is frozen then put it to boil directly, without waiting for it to thaw.

After boiling, the spinach will be drained and cooled in a strainer (possibly it can be stopped a little from the juice from the stew).

Put it in the kitchen blender spinach with milk, mixing for a few seconds, until it becomes a paste (or if you want a visible spinach, then give up the blender and chop with a knife).

Spinach puree obtained, will be transferred to a Teflon pan with butter heated, stirring gently until creamy.

For better taste, they will be added mashed garlic cloves, a pinch of salt, pepper and lemon juice (depending on the desired taste).

Spinach puree it can be used as a garnish for some chicken skewers or plain egg yolks.


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