Spinach Puree
Spinach puree is loaded with goodness and is great mixed with a range of sweet and savoury purees.
Servings: 3
Calories: 12kcal
Equipment
- High Speed Blender or Food Processor
Ingredients
- 150g (3 packed cups) Spinach
Instructions
- Remove the stems from the spinach and discard.
- Wash the spinach thoroughly and shake off excess water.
- Add enough water to the bottom of a pan so that it does not rise above the steamer basket. Place a steaming basket, with the washed spinach leaves in it, into the pot.
- Cover and boil the water until steam has formed. Steam the spinach until the leaves are tender and wilted, around 3-5 minutes.
- Transfer cooked spinach to a colander and run cold water over the spinach to stop the cooking process.
- Drain well and if needed, gently squeeze the spinach to remove excess water.
- Transfer the leaves to a blender and blend until smooth. You may wish to add 1-2 teaspoons of water/baby milk to achieve the desired consistency.
Notes
Washing Spinach: It is important to thoroughly wash the spinach. If especially dirty, plunge the leaves into a large bowl of cold water and rinse thoroughly under cold water
No Steamer?: You can blanch the spinach. Add the spinach to a pot of boiling water, stir and let it cook for around 1 min.
Yield: 150g (3 packed cups) of spinach will yield around ¼ cup of spinach puree.
Storage:
- Refrigerate in an airtight container for up to 24 hours.
- Freeze the puree in ice-cube trays and once fully frozen, quickly pop them all out and place into a freezer bag or container. Return to the freezer and store for up to 2 months. (Freezing it this way allows you to take out small portions as needed.)
Nutrition
Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 40mg | Potassium: 279mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4689IU | Vitamin C: 14mg | Calcium: 50mg | Iron: 1mg