Spinach Puree

Ingredients

• 2 cups fresh spinach leaves (about 60g)
• 2–3 tablespoons water

Method

1. 01

   Rinse the fresh spinach leaves thoroughly in cold water, removing any grit or damaged leaves.

2. 02

   Bring a small pot of water to a boil. Add the spinach leaves and blanch for 2–3 minutes until wilted and bright green.

3. 03

   Drain the spinach and immediately transfer to a bowl of ice-cold water to preserve the colour and stop cooking.

4. 04

   Squeeze out excess water from the spinach with your hands or a clean cloth.

5. 05

   Place spinach in a blender with 2–3 tablespoons of fresh water and blend until silky smooth. Pass through a fine mesh sieve for a finer texture if needed.

How to offer

Offer a small spoonful on its own or swirl into pea or sweet potato puree to mellow the flavour.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Freeze in ice cube trays for up to 2 months.