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Before you jump to Sig's creamy spinach puree recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.
Wholesome eating encourages a feeling of wellness. Whenever we eat more healthy foods and less of the bad ones we generally feel much better. A salad tends to make us feel a lot better than a piece of pizza (physically anyway). Sometimes it’s hard to find healthier foods for snacks between meals. You can spend several hours at the food market searching for the right snack foods to help you feel healthy. There’s nothing like one of these healthy foods when you need an energy-boosting treat.
Probably the most popular snack foods is natural yogurt. Eating natural yogurt in place of a nutritious larger lunch just isn’t a good idea. As a snack, however, yogurt is one of the greatest things you’ll be able to reach for. Along with calcium, it is a good source of necessary protein and vitamin B. Yogurt is typically eaten to help manage the digestive system because it is so easily digestible by the majority of people. Yogurt unites beautifully with nuts as well as seeds. This minimizes your sugar intake without reducing the taste of your snack.
You do not have to look far to locate a wide range of healthy snacks that can be easily prepared. Choosing to live a healthy lifestyle can be as simple as you want it to be.
We hope you got insight from reading it, now let’s go back to sig's creamy spinach puree recipe. To make sig's creamy spinach puree you need 5 ingredients and 6 steps. Here is how you do it.
The ingredients needed to make Sig's creamy spinach puree:
- Use 1 1/2 lb baby spinach, stems removed
- Take 1/2 cup mascarpone or creme fraiche
- Get 1/2 cup gorgonzola or danish blue cheese
- Take 1 pinch each fresh ground nutmeg
- Prepare 1 pinch each salt and black pepper
Instructions to make Sig's creamy spinach puree:
- 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.
- 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.
- Season with salt and pepper, transfer to pan, gently reheat. Serve hot next to mashed potato, potatoe croquettes and / or meats.
- To make this with button sprouts, boil sprouts (about 250 grams, or more for stronger flavour) until almost cooked.
- 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.
- 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.
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