sig's Creamy Spinach or Sprouts Puree
sig's Creamy Spinach or Sprouts Puree

Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, sig's creamy spinach or sprouts puree. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Spinach Puree also known as Palak puree is cooked spinach, that is grounded to a creamy paste consistency. It is used in many Indian gravy dishes like Palak Paneer and soups like Palak Shorba. Many mothers feed Spinach Puree to their babies as it is rich in calcium and makes a nutritious meal.

sig's Creamy Spinach or Sprouts Puree is one of the most popular of recent trending meals on earth. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. sig's Creamy Spinach or Sprouts Puree is something that I have loved my entire life.

To begin with this particular recipe, we must first prepare a few components. You can have sig's creamy spinach or sprouts puree using 4 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make sig's Creamy Spinach or Sprouts Puree:
  1. Prepare 1 1/2 lb baby spinach, stems removed ( you can use other veg with this recipe follow the instructions from including adding cheese onwards . Please read instructions for what to do with veg below. I have used sprout, cauliflower, broccoli or the later two comb
  2. Make ready 1/2 cup mascarpone or creme fraiche
  3. Make ready 1/2 cup gorgonzola or danish blue cheese
  4. Prepare 1 pinch each fresh ground nutmeg, salt and black pepper or to taste.

I did not thaw the spinach but did puree the spinach/broth/onion mixture before adding the cream base. In this video i am going to show you how to make Spinach Puree in the easiest way. For this recipe we need only Spinach and water for boil. Calcium-rich spinach makes a nutritious puree for older babies.

Instructions to make sig's Creamy Spinach or Sprouts Puree:
  1. rinse and dry spinach, it can still be a little damp.Add to a big cooking pan. on its own no fat or water wilt spinach in pan. Make sure that it not burns or dries about 3-4 minutes
  2. remove and drain using back of wooden spoon to squeeze out excess water
  3. in a food processor fitted with metal blade puree the cheese with the spinach. If the puree is to thick add a spoonful of milk or cream until it is right for you
  4. season with the salt and spices.
  5. transfer to a pan and gently reheat. Serve hot next to mashed potato, potatoe croquettes and / or meats
  6. for button sprouts boil your sprouts (about 250 grams or more if you like it stronger flavoured) until almost cooked with no salt. Put into food processor and do the same as with the spinach adding the cheeses and season, puree .If to thick a little or cream.
  7. Incidentally this also is a good recipe to use with broccoli or cauliflower. Make sure the vegetables are drained very well of the liquid (this can be used for stock for soup or as use as base for gravy on the day)

Follow our easy step-by-step instructions to learn how to make spinach puree. Use frozen or fresh spinach to make your puree; fresh is better in fall, winter, and early spring. PREP No prep at all for baby spinach. Puree the spinach and pumpkin using a food processor or blender until you get a smooth texture. Add water to attain the desired consistency.

So that is going to wrap it up with this exceptional food sig's creamy spinach or sprouts puree recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!