Spinach puree – classic recipe
- 500g frozen spinach or 600g fresh spinach
- 300ml milk
- 20g starch
For Finish / Filling Ingredients:
- 20g butter
- 3 cloves of garlic
For serving / Other ingredients:
- sour cream
- fried eggs
Rich in vitamins (A, C, K), iron and calcium, spinach is one of the ingredients that it is good to include as often as possible in the menu, especially in winter. You can make raw spinach salads, as long as you find it in the market, or frozen spinach food, for the rest of the year. Here is a recipe with spinach tasty and pleasant to the eye to attract even the least delighted with greens: spinach puree with milk and garlic.
Prepare the spinach
If you choose, for this spinach dish, the fresh version of the plant, start by rinsing the leaves very well under running water, to remove dirt. Then remove the thicker stems and ribs.
In a pot, boil enough water to incorporate the entire amount of spinach in the recipe, in which you dissolve a teaspoon of salt. When the water boils, throw the leaves inside and scald them for a few minutes, until they start to soften, then drain them in a sieve. Chop the spinach finely.
Make the spinach puree sauce
Pour 50 – 100ml of milk into a cup and add the starch, gently stirring the powder to dissolve. Pour the rest of the milk into a pot, add the liquid from the cup and put on low heat, continuing to stir vigorously for a few minutes, until it begins to thicken, to avoid the formation of lumps.
Add the spinach
Without heating the milk too much, while it is still warm, put the frozen spinach or the chopped fresh leaves, mix with a spoon, and add salt and pepper to taste, then leave it on the fire until it starts to boil.
Because both the frozen and the fresh spinach were subjected to scalding, you will leave the spinach mixture with milk to simmer for only 2-3 minutes, after which you can take it off your eyes.
Complete the puree recipe
Add the cube of butter to the spinach puree composition and mix until completely melted. Pass the garlic through the press or crush it in a mortar and put it over the puree. Taste and add salt and pepper if needed. Don't worry about the intense and slightly heavy aroma of spinach with garlic, the smell will be dissipated by the hood , if you turned it on, or you can quickly eliminate it by opening the window.
In order to obtain a creamy spinach puree, you can pass this low spinach dish through a blender, and for the very demanding ones there is also the stage of passing through a sieve.
Serve the spinach puree with fried or poached egg
If you are used to eating more spinach in salad, the combination of spinach with eggs is probably foreign to you. But we assure you that it is delicious and the best you can try for a spinach puree. You can prepare eggs fried in oil, laid or cooked in the oven.
Another popular combination is that of spinach with sour cream, many people supplementing such recipes with cooked spinach with a tablespoon or two of sour cream before serving.