Sig's creamy spinach puree

Name: Sig's creamy spinach puree
Yield: 4 servings
Cuisine: British
Ingredients: 1 1/2 lb baby spinach, stems removed; 1/2 cup mascarpone or creme fraiche; 1/2 cup gorgonzola or danish blue cheese; 1 pinch each fresh ground nutmeg; 1 pinch each salt and black pepper

Sigrun @sigrun

German, living in England

I love spinach and sprout puree

Sigrun @sigrun

German, living in England

I love spinach and sprout puree

Saved

Ingredients

4 servings

1 1/2 lbbaby spinach, stems removed
1/2 cupmascarpone or creme fraiche
1/2 cupgorgonzola or danish blue cheese
1 pincheach fresh ground nutmeg
1 pincheach salt and black pepper

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Steps

1

In food processor fitted with metal blade, puree cheese with spinach. If the puree is to thick add a spoonful of milk or cream until it is right for you.
2

Rinse and dry off most of water on spinach, add to big cooking pan, on its own, no fat or water. On a low heat wilt in pan. Make sure that it not burns or dries, it takes about 3-4 minutes. Remove and drain slightly squeezing with wooden spoon.
3

Season with salt and pepper, transfer to pan, gently reheat. Serve hot next to mashed potato, potatoes croquettes and / or meats.
4

To make this with button sprouts, boil sprouts (about 250 grams, or more for stronger flavour) until almost cooked.
5

Do not salt. Blend in food processor and then do the same as with the spinach. Add cheese,season puree to your liking. If it is to thick add a little cream.
6

This is a good recipe to use with broccoli or cauliflower. Make sure vegetables are drained very well of liquid though. Use liquid for stock.