Sig's Purple Potato and Prawn Puree

Name: Sig's Purple Potato and Prawn Puree
Yield: 4 servings
Cuisine: American
Ingredients: 225 grams frozen, ready cooked quality prawns; 250 grams purple majesty potato, peeled; 225 grams baby spinach, washed; 1 bay leaf; 1 thick slice of lemon; 1 clove garlic, crushed; 2 tbsp quality olive oil; 1 tbsp butter; 1 tsp dried wild garlic

Sigrun @sigrun

German, living in England

I made this a while ago but have refreshed the recipe a touch and now have dedicated the recipe to Lupus Awareness Day 16.05.2014 The day was brought to my attention by my friend tinklee who is a sufferer herself.

Sigrun @sigrun

German, living in England

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Ingredients

4 servings

225 gramsfrozen, ready cooked quality prawns
250 gramspurple majesty potato, peeled
225 gramsbaby spinach, washed
1bay leaf
1thick slice of lemon
1 clovegarlic, crushed
2 tbspquality olive oil
1 tbspbutter
1 tspdried wild garlic

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Steps

1

Add lemon, crushed garlic and bay leaf with one cup of water and boil in a pan for about 10 minutes. Cool the liquid and add the cooked prawns, marinade in the liquid for about 30 minutes
2

Wash the potatoes peel and cook. Cut into small pieces. Remove prawns from liquid,setting a few aside for garnish, add to potatoes with olive oil and a table spoon butter. Mix in blender until smooth.
3

Blanch spinach with the wild chopped garlic for 1 minute and arrange on serving plate.Top with the puree and garnish with a few prawns
4

This is my creation