sig's Creamy Spinach or Sprouts Puree

1. 1

   rinse and dry spinach, it can still be a little damp.Add to a big cooking pan.

2. 2

   on its own no fat or water wilt spinach in pan.

3. 3

   Make sure that it not burns or dries about 3-4 minutes

4. 4

   remove and drain using back of wooden spoon to squeeze out excess water

5. 5

   in a food processor fitted with metal blade puree the cheese with the spinach.

6. 6

   If the puree is to thick add a spoonful of milk or cream until it is right for you

7. 7

   season with the salt and spices.

8. 8

   transfer to a pan and gently reheat.

9. 9

   Serve hot next to mashed potato, potatoe croquettes and / or meats

10. 10

    for button sprouts boil your sprouts (about 250 grams or more if you like it stronger flavoured) until almost cooked with no salt.

11. 11

    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.

12. 12

    Incidentally this also is a good recipe to use with broccoli or cauliflower.

13. 13

    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)

* Per serving · 4 servings · Values may vary.

No additional tips available.