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Hogar » Recetas » Puree de espinacas
Puree de espinacasPor Tanya Wenman Steel and Tracey Seaman
lunes, 18 de enero de 2010
This puree and can made heartier with ground cooked brown rice. For those under one, use formula or breast milk to make this creamy.
1/2 pound baby spinach leaves, well rinsed
1/2 tablespoon unsalted butter
1 teaspoon unbleached all-purpose flour
1/4 cup milk, formula, or breast milk
yield: Makes 4 servings
active time: Prep: 10 minutes
total time: Cooking: 10 minutes
1. Bring 1/2 inch of water to boil in a medium skillet. Add the spinach leaves and stir until wilted, 1 to 2 minutes. Drain in a colander. Rinse with cold running water until cool. Squeeze the spinach in batches by hand or through a fine-mesh sieve to remove as much liquid as possible.
2. Melt the butter in the same pan over medium heat, add the flour, and stir for 1 minute. Whisk in the milk and bring to a boil.
3.Transfer the spinach mixture to a food processor. Puree until smooth and then let cool before serving.